What I ate: September 9, 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.


Lunch: 10.0 oz. minestrone soup, with cantaloupe and blueberries.

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Snack: 1.0 oz. wasabi and soy sauce almonds.


Dinner: Harissa cauliflower with bulgur and pickled vegetables from Real Eats. It's too much work to make the separate weekly page, but this is the beginning of Week 3. This is not something that I would normally make, but it's pretty good. There was way more bulgur than that, but it seemed excessive. That's probably half of it!

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 133.0 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 September 9, 2020 10:00 PM.

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What I ate: September 10, 2020 is the next entry in this blog.

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