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.

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.

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.).

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

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

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

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.

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

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