What I ate: April 21, 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, 0.7 oz. peanuts.

Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Snack: 1/8 cup popcorn (before popping) with olive oil spray, salt and Asiago cheese popcorn seasoning.

Dinner: Pork with scallion and broccoli stir-fry. And a half glass of Crossroads New Zealand savuignon blanc.

Weight at beginning of the day: 134.0 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 21, 2017 10:00 PM.

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What I ate: April 22, 2017 is the next entry in this blog.

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