What I ate: May 1, 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.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bacon and poblano pepper quiche and a side salad with green leaf lettuce, cucumber, tomato. and Drew's chipotle ranch dressing.

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Snack: Peanuts and trail mix.


Dinner: Zucchini and lentil pasta with meatless balls and homemade marina. And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 1, 2019 10:00 PM.

What I ate: April 30, 2019 was the previous entry in this blog.

Spicy shrimp and green beans is the next entry in this blog.

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