What I ate: August 18, 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, a Kind maple and pumpkin seed granola bar.

Lunch: Veggie chicken Caesar salad.

Snack: 0.8 oz. peanuts.

Dinner: Chicken and cheese enchiladas with Mexican rice and refried beans. And a small Patron anejo tequila.

Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 132.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on August 18, 2017 10:00 PM.

What I ate: August 17, 2017 was the previous entry in this blog.

What I ate: August 19, 2017 is the next entry in this blog.

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