What I ate: June 5, 2015

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.9 oz. peanuts.

Walked 3.19 miles. I don't have a time since I was running errands and didn't stop the timer each time I stopped.

Lunch: Steamed dumplings with beef and vegetables and a salad with spring lettuce mix, celery, carrot, green pepper, cucumber, red onion, pickled banana pepper, tomato and Annie's Asian sesame dressing. I ate 6 of the dumplings, which seems like a good lunch-size serving with a nice salad.

Snack: Cracked pepper and olive oil Triscuits with Cabot extra sharp cheddar and Salame Toscano.

Dinner: Spicy peanut chicken and broccoli.

Dessert: Strawberries and blueberries. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 128.2 lbs.

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This page contains a single entry by Rick Kasguma published on June 5, 2015 10:00 PM.

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