What I ate: February 12, 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, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.

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.

Grilled, vacuum sealed, and froze 4 burgers, 4.0 oz. each (before cooking).


Dinner: Cheeseburger and tater tots (2.9 oz). And a glass of Bota Box malbec.


Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 133.4 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 February 12, 2020 10:00 PM.

What I ate: February 11, 2020 was the previous entry in this blog.

What I ate: February 13, 2020 is the next entry in this blog.

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