What I ate: May 16, 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 mango Greek yogurt with granola.

Lunch: Broccoli cheddar soup and side garden Caesar (new post). This was good!

Snack: 1.0 oz. Stacy's jalapeño pita chips with roasted garlic hummus.

Dinner: Thai style pork with peppers, onions, and basil. And a glass of Kim Crawford New Zealand sauvignon blanc.

Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 16, 2018 10:00 PM.

Broccoli cheddar soup and garden Caesar was the previous entry in this blog.

What I ate: May 17, 2018 is the next entry in this blog.

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