What I ate: January 22, 2019

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Quiche Lorraine and a side salad with green leaf lettuce, cucumber, tomato, and Annie's Tuscany Italian dressing. The quiche was previously frozen. I put the frozen vacuum sealed bag in the sous vide at 140°F to 30 minutes, then into the oven on a sheet pan at 350°F for 10 minutes to crisp the crust. 15 minutes might have been even better.

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Snack: Peanuts and trail mix.


Dinner: Egg roll in a bowl (new recipe). I made this once before, but this time I made a recipe post for it. It's still really good!

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on January 22, 2019 10:00 PM.

Egg roll in a bowl was the previous entry in this blog.

Spicy tuna salad salad is the next entry in this blog.

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