What I ate: March 18, 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.


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

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Snack: 1.0 oz. Kettle Chips hot jalapeño potato chips. And, later, a cheese plate with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, ak-mak sesame crackers and a few almonds.

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Dinner: Pork with bean sprouts and scallion 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: 130.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 18, 2016 10:00 PM.

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What I ate: March 19, 2016 is the next entry in this blog.

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