What I ate: March 27, 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.


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Walked 2.05 miles in 36:26.


Snack: Peanuts and trail mix. And a few cashews.


Dinner: Thai style pork with peppers, onions, and basil. And a glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.4 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 March 27, 2020 10:00 PM.

What I ate: March 26, 2020 was the previous entry in this blog.

What I ate: March 28, 2020 is the next entry in this blog.

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