What I ate: May 17, 2016

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

ate.2016.05.17.b.jpg
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.

ate.2016.05.17.c1.jpgate.2016.05.17.c2.jpgate.2016.05.17.c3.jpg
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds.


Walked 2.56 miles in 43:02.


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.

ate.2016.05.17.l.jpg
Snack: 0.9 oz. almonds.


Dinner: Pork with bean sprouts and scallion stir-fry. And 2 glasses of Hardy's shiraz.

ate.2016.05.17.d.jpgate.2016.05.17.c4.jpg
Dessert: Strawberries and blueberries.

ate.2016.05.17.t.jpg
Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 17, 2016 10:00 PM.

What I ate: May 16, 2016 was the previous entry in this blog.

What I ate: May 18, 2016 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.