What I ate: March 28, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday night 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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Lunch: Zucchini and bacon stir-fry with rice.

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Snack: 1.0 oz. cashews. And, later, 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

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Dinner: Chana Masala. With a Saranac pale ale.

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And, later, 2 glasses of Hacienda Los Haroldos malbec.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.