What I ate: October 24, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

ate.2017.10.24.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie sausage and green pepper stir-fry.

ate.2017.10.24.l.jpg
Walked 1.70 miles in 28:40. It's been a long time since I've gone for a walk so I didn't want to go too far.


Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Tofu and vegetable Thai curry. That's actually the recipe for the pork version. The tofu version was pretty good. I mistakenly assumed since the sauce was so flavorful I didn't need to marinate the tofu first. It would have been better if I had marinated the tofu first, I think. With a glass of Fernlands New Zealand sauvignon blanc.

ate.2017.10.24.d.jpgate.2017.10.24.c1.jpg
Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 128.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 24, 2017 10:00 PM.

What I ate: October 23, 2017 was the previous entry in this blog.

Veggie chorizo breakfast burrito is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives