What I ate: March 11, 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.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Prepped salad veggies: carrot, celery, radish, green pepper, red onion, and pepperoncini. Vacuum sealed and refrigerated 3 servings.

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

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Snack: Peanuts and trail mix.


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

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.6 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 March 11, 2020 10:00 PM.

What I ate: March 10, 2020 was the previous entry in this blog.

What I ate: March 12, 2020 is the next entry in this blog.

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