What I ate: November 18, 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.

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Cooked and froze 2 pounds of bacon.


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: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing. And a Lagunitas IPA.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip.


Dinner: 2 slices of Digiurno rising crust supreme pizza. I vacuum sealed and froze the 3 other servings from the frozen pizza. With 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 18, 2015 10:00 PM.

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What I ate: November 19, 2015 is the next entry in this blog.

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