What I ate: October 22, 2014

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

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with scallion and broccoli stir-fry.

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Vacuum marinated a London broil in homemade teriyaki marinade for grilled teriyaki London broil.

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Cleaned and diced a cantaloupe.

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Made a batch of salsa fresca for tonight's dinner.

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Dinner: Grilled chicken quesadilla

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With a Sierra Nevada pale ale.

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And, later, 2 glasses of Bota Box old vine zinfandel. And cantaloupe.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.0 lbs.


About this Entry

This page contains a single entry by Rick Kasguma published on October 22, 2014 10:00 PM.

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