What I ate: May 4, 2019


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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Cheeseburger and broccoli, cauliflower, and potato tots.

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These are the broccoli, cauliflower, and potato tots. They're pretty good! I cooked them for 2 minutes from frozen in the deep fryer at 160°F instead of in the oven for 25 minutes.

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


Dinner: Veggie pasta with grilled chicken and pesto (new recipe). This was good! And a half glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 4, 2019 10:00 PM.

Veggie pasta with grilled chicken and pesto was the previous entry in this blog.

What I ate: May 5, 2019 is the next entry in this blog.

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