What I ate: November 18, 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.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Dinner: Green beans and prosciutto pasta. And 1 glass of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 131.6 lbs

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This page contains a single entry by Rick Kasguma published on November 18, 2016 10:00 PM.

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What I ate: November 19, 2016 is the next entry in this blog.

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