What I ate: September 9, 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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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing.

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Snack: 0.5 oz. herbed goat cheese, 2 ak-mak crackers, and a few almonds.

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Dinner: 2 slices of Digiurno rising crust frozen supreme pizza, previously cooked, then vacuum sealed and frozen.

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And a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 131.6 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 September 9, 2016 10:00 PM.

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