What I ate: April 1, 2017

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

Vacuum sealed and froze the rest of the can of Amy's refried black beans.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

Made a batch of Sriracha chex mix.

Lunch: Cheese and jalapeño hot dog on a whole wheat bun. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. Kettle Chips hot jalapeño potato chips, and a Long Trail Double Bag.

Made homemade teriyaki marinade with pineapple juice, soy sauce, sake, fresh garlic and ginger. Brought to a boil, then cooled. Marinated chicken thigh and tempeh (separately). Vacuum marinated for 2 hours in the refrigerator.

Dinner: Chicken teriyaki with green pepper, pineapple and onion (new recipe). And a half glass of The Crossroads New Zealand sauvignon blanc.

Made a batch of teriyaki tempeh, vacuum sealed and frozen.

Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 1, 2017 10:00 PM.

Chicken teriyaki stir-fry was the previous entry in this blog.

What I ate: April 2, 2017 is the next entry in this blog.

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