What I ate: February 24, 2017

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Roast beef sandwich, a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing, and Kettle Chips hot jalapeño potato chips.
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Dinner: Sweet and sour salmon (new recipe) and a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 24, 2017 10:00 PM.

Sweet and sour salmon was the previous entry in this blog.

What I ate: February 25, 2017 is the next entry in this blog.

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