What I ate: July 28, 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.


Lunch: Veggie Buffalo "wings" and salad.


Snack: 1.0 oz. pretzels with Chinese hot mustard.


Dinner: Meatloaf, rice, gravy and asparagus. And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 131.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 28, 2017 10:00 PM.

What I ate: July 27, 2017 was the previous entry in this blog.

What I ate: July 29, 2017 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives