What I ate: May 17, 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.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 4 sesame seaweed snacks and some dry roasted edamame.


Lunch: Veggie Buffalo "wings", celery, and ranch dip. 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. And a few habanero chickpeas.


Dinner: Low-carb chicken Enchiladas (new post).

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And 65 grams of Halo Top chocolate almond crunch.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 17, 2019 10:00 PM.

Chicken enchiladas (low-carb) was the previous entry in this blog.

What I ate: May 18, 2019 is the next entry in this blog.

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