What I ate: April 29, 2018

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

Vacuum sealed and froze a pound of pastrami.

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

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

Lunch: Veggie Buffalo chicken patty sandwich, celery and ranch dip, and French fries. And a Switchback Ale.

Made a batch of Mexican rice. Vacuum sealed and froze 6 servings.

Snack: 0.7 oz. peanuts.

Dinner: Chicken piccatta (new recipe) and wild rice. And a glass of Kim Crawford New Zealand sauvignon blanc. This was really good!

Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 29, 2018 10:00 PM.

Chicken piccata was the previous entry in this blog.

What I ate: April 30, 2018 is the next entry in this blog.

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