What I ate: March 22, 2017

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. And, later, 0.8 oz. peanuts.

Lunch: Sardines and spinach rice bowl.

Snack: 4 cracked pepper and olive oil Triscuits and Cabot hunter's seriously sharp cheddar.

Dinner: Beef Stroganoff. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.4 lbs.

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This page contains a single entry by Rick Kasguma published on March 22, 2017 10:00 PM.

What I ate: March 21, 2017 was the previous entry in this blog.

What I ate: March 23, 2017 is the next entry in this blog.

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