What I ate: May 10, 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.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Chobani raspberry Greek yogurt with granola.

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Lunch: Veggie chicken fingers, salad, and French fries (new post). This was good!

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Walked 2.11 miles in 37:09.


Snack: 0.8 oz. peanuts.


Dinner: Roast beef, rice, gravy and broccoli. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 132.8 lbs.

About this Entry

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

Veggie chicken fingers, salad, and fries was the previous entry in this blog.

What I ate: May 11, 2017 is the next entry in this blog.

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