What I ate: October 14, 2014

Breakfast: Zucchini bread and yogurt with granola and blueberries.

Snack: 1.0 oz. Sriracha chex mix.

Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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

Lunch: Veggie sausage and green pepper stir-fry.

Snack: Celery, carrot and broccoli with ranch veggie dip. And, later, 1.0 oz. peanuts.

Dinner: Japanese-style beef curry. And 2 glasses of Bota Box late harvest zinfandel.

Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 14, 2014 10:00 PM.

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What I ate: October 15, 2014 is the next entry in this blog.

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