What I ate: April 10, 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 a spicy Blood Mary.


Snack: Habanero chickpeas, dry roasted edamame, 3 sesame seaweed crisps.


Lunch: Fish sandwich and onion rings (80 grams). And a Southern Tier IPA.


Snack: Popcorn (1/8 cup before popping) with butter and salt.


Dinner: Japanese-style beef curry, rice, and a glass of Bota Box malbec.


Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 133.6 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 April 10, 2020 10:00 PM.

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