What I ate: April 10, 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.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.64 miles in 44:24.


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

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Lunch: Beef with snow peas stir-fry

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Grilled chicken burrito bowl (new recipe). This was really good and just the right amount of food. With a Brooklyn lager.

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Dessert: Cantaloupe and 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.0 lbs.

About this Entry

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

Grilled chicken burrito bowl was the previous entry in this blog.

What I ate: April 11, 2015 is the next entry in this blog.

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