What I ate: January 23, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Tuna salad salad (new recipe).

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Snack: Peanuts and trail mix.


Dinner: Spicy peanut chicken and broccoli. And a half glass of Kim Crawford New Zealand sauvignon blanc.

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Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on January 23, 2019 10:00 PM.

Spicy tuna salad salad was the previous entry in this blog.

Salmon with tomatoes and spinach in spicy vodka cream sauce is the next entry in this blog.

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