What I ate: April 22, 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. And a few cashews.


Cooked 3 servings of ground beef with garlic and onions to add to marinara to make meat sauce (2.0 oz. each). And 4 servings of taco seasoned ground beef (1.7 to 2.0 oz. each). Vacuum sealed and froze.

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Snack: Cabot seriously sharp cheddar and almonds. And a few cashews.


Dinner: Cheeseburger and Kettle Chips hot jalapeño potato chips. And a glass of Bota Box malbec.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 132.8 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 22, 2020 10:00 PM.

What I ate: April 21, 2020 was the previous entry in this blog.

What I ate: April 23, 2020 is the next entry in this blog.

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