What I ate: February 14, 2017

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.


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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Made a batch of taco-seasoned ground beef, mainly for nachos.

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Grilled, vacuum sealed and froze a packaged of Hebrew National beef hot dogs.

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Grilled, vacuum sealed and froze strip steak. Actually, I refrigerated one of them for tonight's dinner.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot extra sharp cheddar.

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Dinner: Steak and baked potato. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 14, 2017 10:00 PM.

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