What I ate: September 13, 2016

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

Snack: 1.0 oz. Sriracha chex mix.

Made a new batch of Sriracha chex mix.

Cooked the beef for a batch of Japanese-style curry in the sous vide, 3 hours at 131°F.

Baked and froze a batch of buttermilk biscuits.

Cooked and froze 2 pounds of bacon.

Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Snack: 4 cracked pepper and olive oil Triscuits with jalapeño cheddar.

Dinner: Grilled chicken and zucchini with garlic scape pesto. And a half glass of Cupcake New Zealand sauvignon blanc.

And a glass of Bota Box zinfandel.

Weight at beginning of the day: 132.2 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 September 13, 2016 10:00 PM.

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What I ate: September 14, 2016 is the next entry in this blog.

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