What I ate: May 20, 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.

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

Lunch: Chickpea veggie burger with spinach, cucumber and carrot with mayo and sriracha. And a side Caesar salad with anchovies.

Snack: 0.9 oz. pretzels with Chinese hot mustard and a Long Trail Mostly Cloudy.

Dinner: Beef with bean sprouts, broccoli and scallion stir-fry. And 2 glasses of Bota Box zinfandel.

Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 130.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 20, 2016 10:00 PM.

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