What I ate: March 4, 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.

Lunch: Turkey and cabbage stir-fry with rice.

Snack: Celery, broccoli and green pepper with 1.0 oz. ranch veggie dip.

Dinner: Barbecued chicken and a Caesar salad, with a half glass of Ponga New Zealand sauvignon blanc.

And, later, 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 125.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 4, 2015 10:00 PM.

What I ate: March 3, 2015 was the previous entry in this blog.

Beef and vegetable burrito bowl #1 is the next entry in this blog.

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