What I ate: February 26, 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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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.

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


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

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Walked 2.36 miles in 41:19.


Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, cracked pepper and Asiago popcorn seasoning, and nutritional yeast.

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Dinner: 2 slices of Digiorno supreme frozen pizza. And 2 glasses of Alamos malbec.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 26, 2016 10:00 PM.

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What I ate: February 27, 2016 is the next entry in this blog.

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