What I ate: April 16, 2017

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo and egg for breakfast Wednesday and Friday.

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Sliced, vacuum sealed and froze Mom's roast beef. 2 servings for dinner (5.5 oz. each), 2 servings of gravy (.2 oz. each), 2 servings for sandwich (2.8 oz. each), and 3 servings for stir-fry (2x 2.8 oz, 1x 1.7 oz.).

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a small Patron anejo tequila.

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And a glass of Bota Box malbec.


Weight at beginning of the day: 135.0 lbs.
Weight at the beginning of the next day: 134.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 16, 2017 10:00 PM.

What I ate: April 15, 2017 was the previous entry in this blog.

What I ate: April 17, 2017 is the next entry in this blog.

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