What I ate: December 18, 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 3 seaweed sesame crisps.

Lunch: Garden salad with lettuce mix, cucumber, tomato, and red onion. With 2.8 oz. grilled spiedie marinated chicken. And Primal Kitchen ginger sesame dressing.


Snack: Peanuts and trail mix.

Dinner: Meatloaf, rice, gravy, and broccoli. And a glass of Bota Box malbec.


Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 132.8 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 December 18, 2019 10:00 PM.

What I ate: December 17, 2019 was the previous entry in this blog.

What I ate: December 20, 2019 is the next entry in this blog.

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