What I ate: April 19, 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.

Lunch: Cheeseburger and 3.0 oz. French fries. And a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing.

Snack: 0.7 oz. peanuts. And, later, 3 olive oil and cracked pepper Triscuits with mango fire cheddar.

Dinner: Tonkatsu. And a half glass of Crossroads New Zealand sauvignon blanc.

Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 133.0 lbs.

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This page contains a single entry by Rick Kasguma published on April 19, 2017 10:00 PM.

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What I ate: April 20, 2017 is the next entry in this blog.

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