What I ate: April 8, 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: Clam chowder and homemade ciabatta bread (previously frozen).

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

Walked 2.33 miles in 39:42. A shorter walk, but much more elevation change, 377 feet; normally it's 128 feet.

Dinner: Chili with beef and vegetables and jalapeño cornbread.

With a Brooklyn East India IPA.

Dessert: 2 glasses of Hardy's shiraz and cantaloupe.

Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

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This page contains a single entry by Rick Kasguma published on April 8, 2015 10:00 PM.

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What I ate: April 9, 2015 is the next entry in this blog.

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