What I ate: March 16, 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: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

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Walked 2.56 miles in 43:11.


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

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Dinner: Beef with snow peas stir-fry and 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 131.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 16, 2016 10:00 PM.

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What I ate: March 17, 2016 is the next entry in this blog.

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