What I ate: May 8, 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. And a Kind dark chocolate, nuts, and sea salt mini (90 calories).


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

Dinner: Barbecue wings from Gavin's in Sidney, NY, seasoned French fries (2.8 oz.), and a glass of Bota Box malbec. I previously vacuum sealed and froze the wings. Reheated for 45 minutes at 160°F in the sous vide from frozen, then transferred to a 350°F oven for 6 minutes. That worked perfectly!


Weight at beginning of the day: 135.6 lbs.
Weight at the beginning of the next day: 133.8 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 8, 2020 10:00 PM.

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What I ate: May 9, 2020 is the next entry in this blog.

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