What I ate: May 5, 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, 0.8 oz. peanuts.

Lunch: Reuben sandwich. And 2.8 oz. French fries.

Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a margarita.

Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 132.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 5, 2017 10:00 PM.

What I ate: May 4, 2017 was the previous entry in this blog.

Mackerel and spinach rice bowl is the next entry in this blog.

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