What I ate: March 26, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

Snack: 1.0 oz. Sriracha chex mix.

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

Made roast beef and gravy. Vacuum sealed and froze 2 servings of 4.5 oz. roast beef and 5.0 oz. gravy, 3 packages of 2.8 oz. sliced for sandwiches, and 2 packages of 2.4 oz. for stir-fry.

Cooked a salmon steak in the sous vide (45 minutes at 138°F), then briefly grilled. Vacuum sealed and frozen.

Dinner: Veggie beef Stroganoff (new post). This was good! And a glass of Fish Eye shiraz.

Weight at beginning of the day: 128.4 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 March 26, 2018 10:00 PM.

Veggie beef Stroganoff was the previous entry in this blog.

What I ate: March 27, 2018 is the next entry in this blog.

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