What I ate: June 30, 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, half of a chili mango lime muffin from The Meeting Place in Unadilla, NY.

Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, and Drew's chipotle ranch dressing.

Snack: 2 ak-mak crackers, Montchevre herbed goat cheese, and some almonds.

Marinated the tofu for dinner.

Made a batch of sweet and spicy garlic sauce.

Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce. And a glass of Ponga New Zealand sauvignon blanc.

And a glass of Bota Box malbec.

Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 132.4 lbs.

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This page contains a single entry by Rick Kasguma published on June 30, 2017 10:00 PM.

What I ate: June 29, 2017 was the previous entry in this blog.

What I ate: July 1, 2017 is the next entry in this blog.

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