What I ate: April 26, 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: Ham and Swiss cheese sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And a few Kettle Chips hot jalapeño potato chips.

Formed, grilled, vacuum sealed and froze 4 burgers, 85/15 beef, 5.0 oz. each before cooking.

Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Nachos. And a half glass of Patron anejo tequila.

Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 133.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 26, 2017 10:00 PM.

What I ate: April 25, 2017 was the previous entry in this blog.

What I ate: April 27, 2017 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives