What I ate: June 26, 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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Made a batch of Sriracha chex mix.

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Walked 2.37 miles in 39:58.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Half a pepperoni roll from Gavin's in Sidney, NY.

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Dinner: Spicy peanut chicken and broccoli. And a glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.4 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 June 26, 2019 10:00 PM.

What I ate: June 25, 2019 was the previous entry in this blog.

What I ate: June 27, 2019 is the next entry in this blog.

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