What I ate: August 17, 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.

Made the dough and formed homemade whole wheat bagels. I'll boil and bake them tomorrow.

Walked 2.56 miles in 43:00.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

Snack: 0.8 oz. almonds.

Dinner: 2 slices of Digiorno supreme frozen pizza. And a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and cracked peppercorn dressing. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 132.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on August 17, 2016 10:00 PM.

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What I ate: August 18, 2016 is the next entry in this blog.

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