What I ate: October 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.

Lunch: Veggie chicken and snow peas.

Snack: 1.0 oz. pretzels with Chinese hot mustard.

Dinner: I reconfigured the leftovers from yesterday's dinner, since it would be difficult to get the bread nice and crispy again and I think I ate the equivalent of a half of a loaf of bread yesterday.

I made a 1.8 oz. serving of spaghetti noodles, reheated the sausage, peppers and sauce from yesterday in a sauté pan, and then combined. I also added red pepper flake. And had a glass of Bota Box malbec. I think it was better this way!

Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.6 lbs.

About this Entry

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

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

Veggie chicken and cabbage stir-fry is the next entry in this blog.

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