What I ate: April 18, 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. And, later, a Chobani hint of strawberry Greek yogurt.

Lunch: Navy bean soup and a side Caesar garden salad with romaine, lettuce mix, cucumber, tomato, anchovies, croutons, and Drew's Caesar Romano dressing.

Snack: 1.0 oz. Stacy's everything bagel chips. And a little more from the bottom of the bag.

Dinner: Roasted root vegetable Japanese curry (new recipe). And a glass of Bota Box malbec.

Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 18, 2018 10:00 PM.

Roasted root vegetable Japanese curry was the previous entry in this blog.

What I ate: April 19, 2018 is the next entry in this blog.

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