What I ate: April 26, 2016

Breakfast: Spicy western omelette. Filling cooked Monday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds.


Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's chipotle ranch dressing.

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Made a batch of pickled jalapeƱos.

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Sliced, vacuum sealed and froze Mom's roast beef. 3 packages for stir-fry, 1 for sandwich and 1 for dinner.

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Snack: 1.1 oz. cashews.


Dinner: Roast beef, rice, gravy and broccoli.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 130.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 26, 2016 10:00 PM.

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