What I ate: May 3, 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.


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

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Marinated the pork for miso marinated pork.

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It's cut from a center cut pork roast, which I also cut a number of thin-sliced pork chops from, vacuum sealed and frozen.

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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Miso marinated pork, broccoli, and rice.

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Weight at beginning of the day: 127.6 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 3, 2019 10:00 PM.

What I ate: May 2, 2019 was the previous entry in this blog.

Veggie pasta with grilled chicken and pesto is the next entry in this blog.

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