What I ate: April 19, 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 and a spicy Blood Mary.

Lunch: Stromboli roll from Gavin's in Sidney, NY. This is the other half from yesterday, reheated in the oven 10 minutes at 350°F.


Snack: Peanuts and trail mix.

Dinner: Cheeseburger and tater tots. And a glass of Bota Box malbec.


Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 19, 2019 10:00 PM.

What I ate: April 18, 2019 was the previous entry in this blog.

Zucchini and lentil pasta with meatless balls and homemade marina is the next entry in this blog.

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