What I ate: February 20, 2017

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

Snack: 1.0 oz. Sriracha chex mix.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo and egg for breakfast Wednesday and Friday.

Sliced, vacuum sealed and froze leftover roast beef. 2x with gravy (5.5 oz. beef, 5.0 oz. gravy), 4x sliced for sandwich (2.8 oz.), 2x diced for stir-fry (2.8 oz.).

Lunch: Mom's salmon, rice and broccoli at the lake with the family.

Started prep work for a 5.5 lb. rack of St. Louis style spare ribs. Covered in dry rub and vacuum sealed. It will stay in the refrigerator for a day then go to the sous vide.

Dinner: DiGiorno rising crust supreme pizza and a Long Trail Ale.

And a glass of Carnivore cabernet sauvignon and a glass of Bota Box malbec.

Weight at beginning of the day: 133.0 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 February 20, 2017 10:00 PM.

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What I ate: February 21, 2017 is the next entry in this blog.

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