What I ate: September 2, 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: Leftover Hunan beef from China City.


Snack: 1.0 oz. wasabi and soy sauce almonds. And, later, 1.0 oz. cashews.

Dinner: Green curry fish with brown jasmine rice and peas from Real Eats. This was good!


Weight at beginning of the day: 133.4 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 September 2, 2020 10:00 PM.

Real Eats Week 2 was the previous entry in this blog.

What I ate: September 3, 2020 is the next entry in this blog.

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