What I ate: October 16, 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.

Snack: 1.0 oz. Sriracha chex mix. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, green pepper, red onion, pickled banana pepper and Annie's Tuscany Italian dressing. And a Leinenkugel's Oktoberfest Märzen.

Snack: Doritos and a half glass of Hardy's shiraz. There's 1.0 oz. in the bowl, but I had the rest of the 3.5 oz. package later.

Dinner: Brook's barbecued chicken. Previously vacuum sealed and frozen, reheated in the sous vide. And 1.5 oz. of Kettle Chips hot jalapeño potato chips and 2 glasses of Hardy's shiraz.

Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 16, 2015 10:00 PM.

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What I ate: October 17, 2015 is the next entry in this blog.

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