What I ate: June 17, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.


Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo and egg for breakfast Wednesday and Friday.


Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.


Snack: Toasted mini-bagel with butter.



Snack: 1.0 oz. tortilla chips and salsa.


Dinner: Roasted chicken and cabbage stir-fry and rice. And a glass of Fernlands New Zealand sauvignon blanc.


Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 130.0 lbs.

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This page contains a single entry by Rick Kasguma published on June 17, 2018 10:00 PM.

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What I ate: June 18, 2018 is the next entry in this blog.

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