What I ate: October 2, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Curried veggie chicken salad croissant and a side salad with green leaf lettuce, cucumber, tomato, and Drew's goddess dressing.

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Snack: 1.0 oz. potato chips and French onion dip.


Marinated the pork for miso marinated pork.

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Cooked the rest of the pork roast in the sous vide. Diced, vacuum sealed, and froze 7 packages of 2.6 oz. each.

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Dinner: Buffalo chicken wings from Gavin's (previously frozen and reheated in the sous vide) and a glass of Bota Box malbec.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.0 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match the current scale.


About this Entry

This page contains a single entry by Rick Kasguma published on October 2, 2019 10:00 PM.

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What I ate: October 3, 2019 is the next entry in this blog.

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