What I ate: January 14, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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

Prepared the poolish and soaker to make homemade whole wheat bagels.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 1.0 oz. Stacy's everything bagel chips.

Made a batch of carrot ginger soup. Vacuum sealed and froze 3 servings.

Lunch: Carrot ginger soup and a homemade homemade whole wheat and oat roll (previously frozen). And a half glass of Cupcake New Zealand sauvignon blanc.

Snack: 1.0 oz. pretzels with Chinese hot mustard.

Dinner: Nachos. And a Sauza Hornitos tequila.

Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on January 14, 2018 10:00 PM.

What I ate: January 13, 2018 was the previous entry in this blog.

What I ate: January 15, 2018 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