What I ate: November 1, 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: Veggie Buffalo "wings" and salad.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Spicy peanut veggie chicken and broccoli (new recipe). This was good - basically the same as the regular one with chicken. With rice and a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 1, 2017 10:00 PM.

Spicy peanut veggie chicken and broccoli was the previous entry in this blog.

What I ate: November 2, 2017 is the next entry in this blog.

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