What I ate: June 8, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds.

Boiled and baked homemade whole wheat bagels.

Cooked and froze 2 pounds of bacon.

Lunch: Spicy black bean veggie burger, sort of. I had already taken the pickles out of the jar because I was going to make veggie chicken patty sandwich and then realized I didn't have any veggie chicken. So I made black bean, lettuce, cheese, pickles and sriracha. It was good! And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, banana pepper and red onion with Drew's Thousand Island dressing.

Snack: 1.0 oz. pretzels and Chinese hot mustard.

Dinner: Tofu, broccoli and scallion stir-fry. And 2 glasses of Bota Box zinfandel.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 128.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 8, 2016 10:00 PM.

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