What I ate: September 2, 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.

Walked 3.04 miles in 51:19.

Snack: 1.0 oz. Sriracha chex mix.

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. With a Lake Placid Ubu Ale.

Snack: 0.8 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck amber cider.

Dinner: Mom's barbecued pork (2.5 oz., previously frozen, reheated in the sous vide) with rice and a side salad with celery, carrot, cucumber, green pepper, red onion, tomato, lettuce mix and Annie's Asian sesame dressing.

And 2 glasses of Banrock Station Shiraz.

Short run on the treadmill. 1 minute warm-up at 3.5 MPH, 8 minutes run at 5.4 MPH, 1 minute cool down. I started out at 6.0 MPH, but I mildly hurt my back yesterday so I kept reducing my speed until I was no longer wincing, and 5.4 MPH is what I ended at.

Weight at beginning of the day: 123.8 lbs.
Weight at the beginning of the next day: 124.0 lbs.

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This page contains a single entry by Rick Kasguma published on September 2, 2015 10:00 PM.

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