What I ate: November 8, 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. And, later, a Kind maple and pumpkin seed granola bar.


Lunch: Sardines and spinach rice bowl.

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Veggie chicken and broccoli teriyaki rice bowl (new recipe). And a half glass of Starborough New Zealand savignon blanc. And a half glass of Bota Box malbec.

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Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 8, 2017 10:00 PM.

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

Szechuan veggie beef is the next entry in this blog.

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