What I ate: November 5, 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 peanut butter.

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Lunch: Veggie sausage and green pepper stir-fry.

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Dinner: Mt. Fuji Japanese restaurant in Oneonta, NY with Mom. Sushi regular, miso soup and salad. And a glass of Kendall Jackson chardonnay.

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 5, 2014 10:00 PM.

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