What I ate: June 26, 2017

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

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And celery with ranch dip.

Marinated some pork for Miso marinated pork. Cooked the rest of the pork in the sous vide for pork for stir-fry.

Cooked roast beef and gravy. I did it the old-fashioned way, in the oven, instead of the sous vide! Packaged 3x sliced for dinner (5.0 oz. each) with 5.0 oz. gravy. And 3x packages of 3.0 oz. for stir-fry.

6 servings of pork for stir-fry, 3.2 oz. each.

Snack: Stacy's everything bagel chips.

Dinner: Miso marinated pork, rice and broccoli. And a half glass of Ponga New Zealand sauvignon blanc.

Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

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This page contains a single entry by Rick Kasguma published on June 26, 2017 10:00 PM.

What I ate: June 25, 2017 was the previous entry in this blog.

What I ate: June 27, 2017 is the next entry in this blog.

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