What I ate: May 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.

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

Lunch: Half of a loaded Philly steak sandwich and potato salad from Suzi's Bakeshop and Cafe in Sidney, NY.


Dinner: Other half of a loaded Philly steak sandwich from Suzi's Bakeshop and Cafe.


Weight at beginning of the day: 135.0 lbs.
Weight at the beginning of the next day: 135.0 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 May 22, 2020 10:00 PM.

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

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

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