What I ate: July 19, 2017

My picture uploader is currently broken, so there will be a few days without pictures.

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.


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. And a bowl of Portuguese kale, sausage and bean (I think) soup.


Snack: 0.8 oz. peanuts. And, later, 1.0 oz. Stacy's everything bagel chips.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And 2 glasses of Tenuta Sassoregale Sangioese, Italy, 2014.


Weight at beginning of the day: 132.4 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 July 19, 2017 10:00 PM.

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What I ate: July 20, 2017 is the next entry in this blog.

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