What I ate: January 6, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. almonds.


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, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing. And a Long Trail Ale.

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Grilled, vacuum sealed and froze 7 Hebrew National beef hot dogs.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray and salt and vinegar popcorn seasoning.

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Dinner: Beef with snow peas stir-fry. And 2 glasses of Bota Box Nighthawk Black.

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Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on January 6, 2016 10:00 PM.

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