What I ate: August 3, 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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Walked 2.56 miles in 42:39.


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.

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Snack: 0.8 oz. almonds.


Dinner: Spaghetti and Italian sausage. With 1.8 oz. pasta, 4.0 oz. marinara and 1 spicy Italian sausage. With 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on August 3, 2016 10:00 PM.

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