What I ate: March 6, 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. And, later, 0.7 oz. cashews.

Snack: Instant wakame soup. I was a little hungry and it's only 35 calories!

Lunch: Beef and vegetable burrito. It's the leftover filling from yesterday's burrito bowl in a tortilla.

And a Goose Island IPA. The burrito was so spicy I needed something to cut the heat!

Snack: Roasted garlic triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And a half glass of 90+ New Zealand sauvignon blanc.

Dinner: Chili with beef and vegetables #2. With a piece of jalapeño cornbread (previously frozen). And a Saranac Goat Rodeo Pale Bock. I just had this chili a few days ago, but I was in the mood for some reason. It is really delicious!

And 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.2 lbs.

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This page contains a single entry by Rick Kasguma published on March 6, 2015 10:00 PM.

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