What I ate: December 19, 2017

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

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Spicy tuna salad croissant and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

Marinated pork for miso marinated pork.

Cooked the remainder of the pork in the sous vide for stir-fries.

Made and froze a batch of tonkatsu.

Dinner: Miso marinated pork, rice, and broccoli. And a glass of Bota Box malbec.

Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 125.2 lbs.

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This page contains a single entry by Rick Kasguma published on December 19, 2017 10:00 PM.

What I ate: December 18, 2017 was the previous entry in this blog.

Veggie beef, scallions and bean sprouts is the next entry in this blog.

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