What I ate: October 18, 2013

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

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Walked 2.32 miles in 39:00.


Lunch: Pork with bean sprouts and scallion stir-fry.


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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Rib eye steak and wild rice mix.

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And 2 glasses of Trapiche malbec.


Weight at beginning of the day: 125.2 lbs.
Weight at the beginning of the next day: 125.2 lbs.