What I ate: May 29, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.


Walked 2.4 miles in 40:29.

Snack: 1.0 oz. Sriracha chex mix. And, later, half of a jelly doughnut.


Cut up a chef's prime pork roast. Vacuum marinated slices for miso marinated pork.


And cooked the remainder in the sous vide. Made 7x servings of 3.2 oz. of pork for stir-fry.


Made an eye of round roast beef in the sous vide. Vacuum sealed and froze 3x 4.5 oz servings sliced for dinner, 2x 2.8 oz. for stir-fry, and 1x 2.5 oz. for sandwich. And 16 oz. of gravy.


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.


Snack: A piece of Cabot seriously sharp cheddar and 8 small almonds.


Dinner: Miso marinated pork, rice and green beans. And a glass of Ponga New Zealand sauvignon blanc.


Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.6 lbs.

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

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