What I ate: May 26, 2017

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.


Snack: 1.0 oz. Sriracha chex mix.

Lunch: Veggie chicken Caesar salad. With lettuce mix, Romaine, tomato, cucumber, anchovies, Olivia's garlic and butter croutons, veggie chicken strips, and Drew's Caesar Romano dressing.


Snack: 1.0 oz. potato chips and French onion dip. And some more chips from the bottom of the bag.

Dinner: Turkey and cabbage stir-fry. And a half glass of 90+ New Zealand sauvignon blanc.

Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

Grilled, vacuum sealed and froze a rib eye steak.

Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.2 lbs.

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

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

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