What I ate: July 19, 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.


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

Lunch: Veggie chicken patty sandwich with lettuce, pickles, and mayo. With sweet potato waffle cut fries.


Snack: Peanuts and trail mix.

Dinner: Thai peanut lemongrass tofu fried cauliflower rice (from Hungryroot) and a glass of Chardonnay. This was a good!


And 55 grams of Halo Top key lime pie.

Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 19, 2019 10:00 PM.

Thai peanut lemongrass tofu fried cauliflower rice (Hungryroot) was the previous entry in this blog.

Superblend chickpea duo pesto (Hungryroot) is the next entry in this blog.

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