What I ate: November 10, 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: Tuna salad salad #3 (new recipe). This was a good; I didn't really miss the bread.

Snack: 0.8 oz. peanuts.

Dinner: Veggie chicken paprika and broccoli rice bowl (new recipe). This was really good! And a glass of Starborough New Zealand sauvignon blanc.

Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 125.6 lbs.

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

Veggie chicken paprika and broccoli rice bowl was the previous entry in this blog.

What I ate: November 11, 2017 is the next entry in this blog.

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