What I ate: January 24, 2020

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, a little more Chex mix.

Made a batch of Sriracha chex mix.


Prepped extra veggie for salads: carrot, green pepper, celery, and onion. One for lunch today, and two servings vacuum sealed and refrigerated in small mason jars.


Lunch: Garden salad with lettuce mix, cucumber, tomato, pepperoncini, carrot, green pepper, celery, and red onion. With 2.8 oz. grilled spiedie marinated rib eye steak. With Annie's Tuscany Italian dressing.


Snack: Peanuts and trail mix.

Dinner: Roasted pork and rice. And a glass of Bota Box malbec.


Weight at beginning of the day: 133.4 lbs.
Weight at the beginning of the next day: 133.6 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 January 24, 2020 10:00 PM.

What I ate: January 23, 2020 was the previous entry in this blog.

What I ate: January 25, 2020 is the next entry in this blog.

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