What I ate: June 26, 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 2.91 miles in 45:44.

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: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber and Annie's cowgirl ranch dressing. This is the leftover cucumber yogurt sauce that I made on Wednesday. And a Long Trail IPA.

Snack: 1.0 oz. potato chips with French onion dip.

Short run on the treadmill, 0.57 miles. 1 minute warm-up at 3.5 MPH, 5 minutes run at 5.5 MPH, 1 minute cool down to get the heart pumping, average rate 165 BPM.

Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce with homemade ciabatta bread.

And 2 glasses of Ferran Pradets Côtes du Marmandais, France, 2009.

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

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This page contains a single entry by Rick Kasguma published on June 26, 2015 10:00 PM.

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