What I ate: November 26, 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. And, later, 0.8 oz. cashews.


Lunch: Pork with scallion and broccoli stir-fry.

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Made, cooled, vacuum sealed and froze 5 servings of Japanese-style beef curry.

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Snack: Celery and cucumber with 1.1 oz. veggie ranch dip. And a half glass of Ponga New Zealand sauvignon blanc. And, later, 0.8 oz. cashews.

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

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Dinner: Chicken and cheese enchilada with 1.0 oz. tortilla chips and salsa fresca. And a margarita.

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Later, 2 glasses of Bota Box shiraz.


Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 26, 2014 10:00 PM.

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What I ate: November 27, 2014 is the next entry in this blog.

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