What I ate: June 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.

Walked 2.95 miles in 47:53.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Spicy black bean veggie burger and a side salad with spinach and spring lettuce mix, cucumber, tomato and Annie's cowgirl ranch dressing.

And a Lake Placid around the bend extra pale ale.

Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

Grilled, vacuum sealed and froze 5 servings of chicken breast tenders.

Cleaned and sliced a package of strawberries.

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

Dinner: Beef with broccoli, bean sprouts and scallion stir-fry. And 2 glasses of Bota Box malbec.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.8 lbs.

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

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