What I ate: May 22, 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.


Prepared a batch of spaghetti with meatless balls. Vacuum sealed and froze 4 servings.

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Walked 2.42 miles in 42:47.


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 3 Late July crackers with Cabot seriously sharp cheddar cheese.

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Dinner: Real Good Foods supreme pizza (low-carb, new post) and a salad. And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 22, 2019 10:00 PM.

Frozen supreme pizza (Real Good Foods) was the previous entry in this blog.

Sausage, egg, and cheese (Real Good Foods) is the next entry in this blog.

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