What I ate: May 15, 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.

Walked 2.97 miles in 48:14.

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

Lunch: Tofu, broccoli and scallion stir-fry.

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

Made a batch of homemade pickled jalapeños. I've been going through them pretty quickly!

Dinner: Spicy black bean veggie burger, pickles and French fries.

Dessert: Cantaloupe.

Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 15, 2015 10:00 PM.

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