What I ate: December 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.


Lunch: Curried veggie chicken salad croissant (new recipe) and a side salad with lettuce mix, cucumber, tomato, and Drew's roasted garlic and peppercorn dressing. This was really good!

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Dinner: Brooks Barbecued Chicken. And a glass of Bota Box malbec.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 124.8 lbs.

About this Entry

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

Curried veggie chicken salad croissant was the previous entry in this blog.

What I ate: December 9, 2017 is the next entry in this blog.

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