What I ate: July 22, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, Cabot serious sharp cheddar and almonds. And a few cashews.

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Vacuum sealed and froze the pork for stir-fry I cooked yesterday. 7x 2.8 oz. servings and 1x 1.4 oz. serving.

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Lunch: Superblend chickpea duo pesto (Hungryroot). It's the second and last serving, but I only cooked half of it before and cooked it to order today so it was still fresh and delicious.

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Snack: Peanuts and trail mix.


Dinner: Miso marinated pork, broccoli, and rice. And a glass of chardonnay.

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ns 65 grams of Halo Top oatmeal cookie.


Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.

About this Entry

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

What I ate: July 21, 2019 was the previous entry in this blog.

Red lentil fusilli with chickpea pesto (Hungryroot) is the next entry in this blog.

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