What I ate: January 22, 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.

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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: Boca chile relleno tostada (new post). This was good, but tricky to eat! With a,side salad woth lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing. And a Red Hook ESB.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, white cheddar seasoning and salt.

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Dinner: Reheated, previously frozen turkey dinner from Thanksgiving.

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And 2 glasses of Chateau Pey La Tour Bordeaux 2012.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 130.4 lbs.


About this Entry

This page contains a single entry by Rick Kasguma published on January 22, 2016 10:00 PM.

Boca chile relleno tostada was the previous entry in this blog.

What I ate: January 23, 2016 is the next entry in this blog.

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