What I ate: April 26, 2019

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


Snack: 1.0 oz. Sriracha chex mix.


Started a batch of homemade kimchi. This step involves washing, cutting, and brining the cabbage. It will sit overnight at room temperature.


Snack: Cabot seriously sharp cheddar and a few almonds.


Dinner: Pork chops in garlic spinach cream sauce. And a glass of Fernlands New Zealand sauvignon blanc.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 126.6 lbs.

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This page contains a single entry by Rick Kasguma published on April 26, 2019 10:00 PM.

What I ate: April 25, 2019 was the previous entry in this blog.

Roasted chicken, gravy, and mashed cauliflower is the next entry in this blog.

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