What I ate: October 3, 2014

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

Snack: 1.0 oz. Sriracha chex mix.

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

Lunch: Ham and Swiss cheese sandwich on one slice of Barowski's wheat bread, cut in half. With mustard and lettuce. And Kettle Chips hot jalapeño potato chips.

Walked 2.48 miles in 43:02.

Snack: 0.8 oz. cashews.

Dinner: Japanese-style beef curry.

And 2 glasses of Maipei malbec.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 128.0 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 October 3, 2014 10:00 PM.

What I ate: October 2, 2014 was the previous entry in this blog.

Roasted delicata squash soup is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.