What I ate: April 6, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, and Drews Thousand Island dressing.

The dressing is new one for me, and quite good!

Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

Made a batch of Sriracha chex mix.

Walked 2.56 miles in around 44:00. I forgot to start the timer.

Dinner: Brooks barbecue chicken (previously vacuum sealed and frozen, reheated sous vide) and a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing.

I prefer to disassemble the chicken in the kitchen so I can easily eat it with a fork.

There was a lot of chicken! I vacuum sealed and refrigerated some of it; I'll use it for chicken salad or something like that.

And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 131.8 lbs.

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This page contains a single entry by Rick Kasguma published on April 6, 2016 10:00 PM.

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