What I ate: December 13, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked on Wednesday in a freshly heated tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


Lunch: Spinach salad with homemade vinaigrette, goat cheese and candied walnuts. And a whole wheat and oat roll with butter.

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Snack: 0.8 oz. cashews. And, later, 4 Late July organic crackers with0 Cabot extra sharp cheddar cheese.

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Dinner: Iron Chef Chinese Buffet with Mom and Dad. It's usually on Sunday, but this week it's on Friday.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on December 13, 2013 10:00 PM.

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Bacon and cheddar potato chowder is the next entry in this blog.

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