What I ate: September 3, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


And, later, a half of a slice of whole wheat bread toast with Woodstock Farms organic peanut butter.

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Lunch: Veggie sausage and green pepper stir-fry.

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CSA Week #13!


Snack: 0.8 oz. cashews.


Made a batch of salsa fresca. Onion and tomato are from the CSA (8/20), as was the jalapeño (9/3). The rest is cilantro, lime juice and salt.

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Dinner: Black bean and grilled corn quesadilla with salsa fresca. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Sledgehammer El Gaucho malbec.

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Dessert: Melon.


Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.4 lbs

About this Entry

This page contains a single entry by Rick Kasguma published on September 3, 2014 10:00 PM.

CSA Week #13 (2014) was the previous entry in this blog.

What I ate: September 4, 2014 is the next entry in this blog.

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