What I ate: April 18, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo and egg for breakfast Wednesday and Friday. 

Cleaned and sliced a package of strawberries.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

Snack: 1.1 oz. cashews.

Dinner: Mom's fried rice. Previously vacuum sealed and frozen, reheated boil-in-bag, 18 minutes from frozen.

And a square of Ghiradelli sea salt soiree dark chocolate bar, strawberries and a glass of Warre's warrior port.


Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 131.4 lbs.

About this Entry

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

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

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