What I ate: May 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.

Made a batch of Sriracha chex mix.

Snack: 1.0 oz. Sriracha chex mix. And some more leftover bits.

Lunch: Veggie chicken Caesar salad. With romaine, lettuce mix, cucumber, tomato, anchovies, and croutons with Drew's Romano Caesar dressing.

Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar.

Dinner: Cheeseburger, Kettle Chips hot jalapeño potato chips, and a Switchback beer.

Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.2 lbs.

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

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

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