What I ate: May 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.


Walked 2.56 miles in 43:00.


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, pepperoncini, banana pepper and red onion with Drew's Thousand Island dressing.

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Snack: 0.8 oz. almonds.


Dinner: Mom's fried rice, previously vacuum sealed and frozen. Reheated boil-in-bag, 18 minutes from frozen. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 130.4 lbs.

About this Entry

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

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

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