What I ate: February 19, 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.

Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

I got some new dried hot peppers: guajillo, pasilla, habanero, de arbol. Not sure what I'll be doing with them yet.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.

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

Snack: 1/8 cup popcorn with butter and salt. And, later, 1.0 oz. Doritos.

Dinner: Japanese-style beef curry. And 2 glasses of Cannonau di Sardegna Riserva 2010.

Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.6 lbs.

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This page contains a single entry by Rick Kasguma published on February 19, 2016 10:00 PM.

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