What I ate: March 20, 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.



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Walked 2.05 miles in 36:15.


Snack: Peanuts and trail mix.


Started the poolish and soaker for homemade whole wheat bagels.

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Dinner: Got take-out from the Tulip and Rose in Franklin, NY. Ramen ("Japanese-style noodle soup: tofu, nori seaweed, beansprouts, daikon radish, scallion, shiitake, kombu dashi; vegan) and Pakora (chickpea flour fritters: pepper, onion, potato, tamarind chutney; vegan, gluten-free). Really, really good! And they package the veg and tofu separate from the broth so it stays fresh and crispy. Also got Kitsune Nabe (clay pot stewed tofu: enoki mushrooms, rice cakes, nori seaweed, palm hearts, carrots, snow peas, daikon, bean sprouts; vegan, gluten-free) for tomorrow.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 134.0 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 20, 2020 10:00 PM.

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What I ate: March 21, 2020 is the next entry in this blog.

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