What I ate: February 14, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Grilled chicken Caesar garden salad. With romaine, lettuce mix, cucumber, tomato, anchovies, and croutons with Drew's Romano Caesar dressing.

Made a batch of homemade marinara with meatless balls. Vacuum sealed and froze 3 servings, kept one for dinner tonight.

Cooked beef for Japanese-style beef curry in the sous vide, 3 hours at 131°F.

Dinner: Spaghetti with meatless balls.

Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.

About this Entry

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

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

What I ate: February 15, 2018 is the next entry in this blog.

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