What I ate: August 14, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Walked 2.56 miles in 45:39.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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. 

Diced, vacuum sealed and froze ham for future spicy western omelette breakfasts.

Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a Long Trail Ale.

Snack: 1.0 oz. potato chips, French onion dip, and a Woodchuck amber cider.

Made a batch of Mexican rice. Vacuum sealed and froze 5 servings for future Mexican-style dinners.

Also divided, vacuum sealed a froze a can of refried beans.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on August 14, 2016 10:00 PM.

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