What I ate: October 11, 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.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Ham and cheese croissant and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.


Dinner: Chicken paprika with rice and broccoli. And a half glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 11, 2017 10:00 PM.

Ham and cheese croissant was the previous entry in this blog.

What I ate: October 12, 2017 is the next entry in this blog.

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