What I ate: February 5, 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: Leftover chicken salad mini-croissant from Suzi's bakeshop and cafe and Kettle Chips chile verde.


Snack: Peanuts and trail mix.

Dinner: Pork with spicy green beans with rice and a glass of New Zealand sauvignon blanc.


Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 134.2 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 February 5, 2020 10:00 PM.

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What I ate: February 6, 2020 is the next entry in this blog.

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