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).

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Snack: 1.0 oz. Sriracha chex mix.


Made a new batch of Sriracha chex mix.

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

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Baked and froze a batch of buttermilk biscuits.

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Cooked and froze 2 pounds of bacon.

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

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

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

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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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