What I ate: July 17, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Walked 2.56 miles in 45:14.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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

Diced and froze the remainder of the ham.

Lunch: Turkey club sandwich with Kettle Chips jalapeño potato chips. And more chips from the bottom of the bag.

Make a batch of Sriracha chex mix.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 16, 2016 10:00 PM.

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