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.


Snack: 1.0 oz. Sriracha chex mix.

Lunch: Tuna salad salad (new recipe).


Snack: Peanuts and trail mix.

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


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.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives