What I ate: October 19, 2015

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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

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Lunch: Mediterranean chickpea veggie burger. With a side salad with lettuce, cucumber, tomato, carrot, celery, green pepper, red onion and pickled banana peppers with Annie's cowgirl ranch dressing. And a Brooklyn Lager.

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Walked 3.04 miles in 51:15.


Snack: Cracked pepper and olive oil Triscuits with Sierra Nevada Cheese Company jalapeño jack cheese and Columbus salame Toscano.

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Dinner: Roasted chicken with rice, gravy and broccoli.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 125.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 19, 2015 10:00 PM.

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What I ate: October 20, 2015 is the next entry in this blog.

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