What I ate: July 4, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.


Snack: 1.0 oz. Sriracha chex mix.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

Vacuum sealed and froze 3 servings of kamaboko.

Vacuum sealed and froze 3 dinner servings of sliced roast beef (4.5 oz.) and gravy (4.5 oz.), 1 serving for sandwich (2.5 oz.) and 6 servings for stir-fry (2.8 oz.).

Lunch: Spicy black bean veggie burger and Kettle Chips hot jalapeño potato chips. And a Salzburger Stiegl.

Snack: 4 cracked pepper and olive oil Triscuits with horseradish cheddar. And a half glass of 90+ New Zealand sauvignon blanc.

Dinner: 2 slices of Digiurno rising crust frozen supreme pizza. And 2 glasses of Bota Box zinfandel.

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

About this Entry

This page contains a single entry by Rick Kasguma published on July 4, 2016 10:00 PM.

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What I ate: July 5, 2016 is the next entry in this blog.

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