What I ate: March 2, 2018

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 Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery. And a Switchback Ale.

Dinner: Spaghetti with meatless balls and 2 glasses of Bota Box malbec.

Weight at beginning of the day: (forgot to weigh)
Weight at the beginning of the next day: 126.6 lbs.

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This page contains a single entry by Rick Kasguma published on March 2, 2018 10:00 PM.

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What I ate: March 3, 2018 is the next entry in this blog.

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