What I ate: March 8, 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.


Made a batch of Japanese-style beef curry. Vacuum sealed and froze 5 servings of around 6.2 oz. each.


Snack: 1.0 oz. Sriracha chex mix. And, later, 1.0 oz. Japanese rice crackers.

Lunch: Pork with scallion and broccoli stir-fry. With 2.8 oz. cooked pork.


Snack: 1.0 oz. Japanese rice crackers. And a few cashews.

Dinner: Meatloaf and rice. And a glass of Bota Box malbec.


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

About this Entry

This page contains a single entry by Rick Kasguma published on March 8, 2019 10:00 PM.

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