What I ate: November 7, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


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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Marinated the pork for miso marinated pork.

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Cooked the rest of the pork roast in the sous vide for pork stir-fry. Sliced, vacuum sealed and froze 5 servings of 3.0 oz. each.

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Cooked brown rice, for a future burrito or rice bowl.

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Vacuum sealed and froze some of Mom's salmon.

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Made a beef and zucchini lasagna. Vacuum sealed and froze three servings.

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Snack: Monchevre herb goat cheese, 2 ak-mak crackers and a few almonds.

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Made a meafloaf. One serving for dinner tonight and 3 servings vacuum sealed and frozen. And gravy.

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Dinner: Meafloaf, rice, gravy and green beans (previously frozen). And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 133.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 7, 2016 10:00 PM.

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