What I ate: May 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.

ate.2020.05.27.b.jpg

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


Lunch: Spicy tuna salad croissant and Kettle Chips hot jalapeño potato chips.

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Snack: Peanuts and trail mix.


Dinner: Kimchi fried rice with veggie sausage. And a glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 134.8 lbs.
Weight at the beginning of the next day: 135.8 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 May 27, 2020 10:00 PM.

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

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