What I ate: March 22, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo 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: Clam chowder and a side garden Caesar salad with green leaf lettuce, cucumber, tomato, anchovies, croutons, and Drew's Romano Caesar dressing.

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Made a batch of sriracha chex mix.

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Snack: Peanuts and trail mix. And some Chex mix.


Dinner: Steak frites. With a 3.2 oz. strip steak and 2.8 oz. frozen French fries. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 22, 2019 10:00 PM.

What I ate: March 21, 2019 was the previous entry in this blog.

What I ate: March 23, 2019 is the next entry in this blog.

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