What I ate: March 20, 2015

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 peanut butter.

Walked 2.65 miles in 42:39.

Lunch: Steamed beef dumplings (new recipe). These were really good, and much healthier than the fried ones I usually make!

Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And, later, 0.8 oz. peanuts.

Dinner: Shepherd's pie. The other single-serving I made on Tuesday. Reheated in the oven, 20 minutes at 350°F. And a little piece of garlic bread left over from Wednesday's dinner out. And 2 glasses of Hardy's shiraz.

Dessert: Strawberries and 1 square of Ghiradelli intense dark sea salt soiree (with roasted almonds) dark chocolate bar.

Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 20, 2015 10:00 PM.

Steamed dumplings was the previous entry in this blog.

What I ate: March 21, 2015 is the next entry in this blog.

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