What I ate: October 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.

Lunch: Minestrone soup (10 oz.) with red grapes and blueberries.


Made two loaves of homemade whole wheat bread for sandwiches and toast.


Dinner: Mushroom tacos with black beans, corn, and cilantro cream from Real Eats. This was pretty good. It was high in calories (600 cal) so I reduced the number of tortillas from 3 to 2 and didn't use all of the mushroom filling, and served the rest of the corn and beans on the side. I also added some Yellow Bird habanero condiment sauce as it wasn't at all spicy, though the mushroom filling did have a nice flavor.


Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 130.4 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 October 2, 2020 10:00 PM.

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

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