What I ate: June 24, 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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Walked 2.91 miles in 45:43.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad and a Adirondack Brewery Chatiemac Black Lager.

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Here are the ingredients for the cucumber yogurt sauce.

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Snack: 1.0 oz. potato chips with French onion dip and a Woodchuck cider.

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Dinner: Japanese-style chicken curry. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 24, 2015 10:00 PM.

What I ate: June 23, 2015 was the previous entry in this blog.

Steak salad dinner is the next entry in this blog.

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