What I ate: September 6, 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, habanero chickpeas, dry roasted edamame, and 4 seaweed sesame crisps.

Roasted an eye of round roast beef. Vacuum sealed and froze 3x 4.4 oz. servings sliced for dinner and 7x 2.8 oz. servings diced for stir-fry. And made 3x 5.0 oz. servings of gravy.



Snack: 1.0 oz. tortilla chips and guacamole.


Grilled, vacuum sealed, and froze a package of Hebrew National beef hot dogs.


Dinner: Steak and corn. With 3.5 oz. rib eye steak. And a glass of Bota Box malbec.


Weight at beginning of the day: 130.2 lbs.
Weight at the beginning of the next day: 130.2 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match the current scale.

About this Entry

This page contains a single entry by Rick Kasguma published on September 6, 2019 10:00 PM.

What I ate: September 5, 2019 was the previous entry in this blog.

What I ate: September 7, 2019 is the next entry in this blog.

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