What I ate: January 13, 2016

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, 0.5 oz. almonds and a few pieces of chex mix.

Made a batch of Sriracha chex mix.

Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pickled banana peppers, red onion and Annie's cowgirl ranch dressing. And a Long Trail Sick Day.

Snack: Cheese snack plate. With Great Hill Blue raw milk blue cheese, Vermont Creamery herbed chevre, Cabot hunter's seriously sharp cheddar, almonds and ak-mak sesame crackers.

Dinner: Bok choy with kamaboko.

Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 130.0 lbs.

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This page contains a single entry by Rick Kasguma published on January 13, 2016 10:00 PM.

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What I ate: January 14, 2016 is the next entry in this blog.

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