What I ate: May 17, 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, a Kind oat and honey granola bar.

Lunch: Summer sausage English muffin sandwich and a side salad.

Snack: 3 cracked pepper and olive oil Triscuits with mango fire cheddar.

Dinner: Mongolian beef (new recipe). And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.6 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 17, 2017 10:00 PM.

Mongolian beef #1 was the previous entry in this blog.

What I ate: May 18, 2017 is the next entry in this blog.

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