What I ate: October 30, 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.

Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing. And a Leinenkugel's Oktoberfest Märzen.

Snack: 1.0 oz. Stacy's fire roasted jalapeño pita chips and homemade hummus. And, later, 1.7 oz. Doritos.

Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 15 minutes at 400°F. And 2 glasses of Villa Campobello Chianti Riserva 2011.

Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.8 lbs.

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This page contains a single entry by Rick Kasguma published on October 30, 2015 10:00 PM.

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