What I ate: October 21, 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.

Cooked and froze 2 pounds of bacon.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Roasted garlic and quinoa veggie burger with lettuce, cheddar cheese, dill pickles, hot pickled banana peppers and sriracha. And a side salad with lettuce mix, celery, carrot, green pepper, red onion, pickled banana peppers, cucumber and tomato with Annie's cowgirl ranch dressing, and a Brooklyn Lager.

Walked 3.04 miles in 49:57.

Snack: Cracked pepper and olive oil Triscuits with Cabot hunter's sharp cheddar cheese and Columbus salame Toscano.

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

And 2 glasses of Vadossi Chianti Riserva 2010.

Weight at beginning of the day: 125.4 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 21, 2015 10:00 PM.

What I ate: October 20, 2015 was the previous entry in this blog.

What I ate: October 22, 2015 is the next entry in this blog.

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