What I ate: August 16, 2016

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

Walked 2.56 miles in 43:31.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and horseradish aioli. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Grilled, vacuum sealed and froze a rib-eye steak. Divided into 3 servings of 3.0, 3.2 and 3.7 oz. (weight after cooking).

Grilled, vacuum sealed and froze a package of Johnsonville "stadium" pork bratwurst.

Snack: 0.8 oz. almonds.

Made the poolish and soaker for homemade whole wheat bagels.

Made a batch of pickled jalapeƱos.

Started a batch of hot pepper infused vodka.

Dinner: Beef with snow peas stir-fry. And 2 glasses of Bota Box Zinfandel.

Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 132.0 lbs.

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This page contains a single entry by Rick Kasguma published on August 16, 2016 10:00 PM.

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