What I ate: November 21, 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.


Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic almond butter.

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Lunch: Roasted delicata squash soup (previously frozen) with a side Caesar salad.

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Snack: 0.8 oz. cashews. And, later, 0.8 oz. smoked squid.

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Dinner: Shrimp pad Thai and a glass of Ponga New Zealand sauvignon blanc.

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There are quite a few ingredients to make this, but it's delicious!

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Dessert: Cantaloupe and 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 125.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 21, 2014 10:00 PM.

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What I ate: November 22, 2014 is the next entry in this blog.

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