What I ate: May 20, 2017

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

Vacuum sealed and froze the rest of the can of Amy's refried black beans.

Made a head of roasted garlic.

Made a batch of roasted garlic mashed potatoes.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

Lunch: Cheese and jalapeño hot dog on a whole wheat bun. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. Kettle Chips hot jalapeño potato chips, and a Saranac legacy IPA.

Walked into town, 1.2 miles.

Snack: 0.9 oz. bagel chips.

Grilled some chicken breast tenders for meals like chicken and cheese enchiladas or grilled chicken quesadilla.

Vacuum sealed and froze the rest of the package of chicken for future meals like spicy peanut chicken and broccoli, chicken paprika or chicken balsamic.

Dinner: 2 slices of Digiorno stuffed crust frozen supreme pizza.

And 2 glasses of Vadossi Chianti riserva, 2012.

Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 20, 2017 10:00 PM.

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What I ate: May 21, 2017 is the next entry in this blog.

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