What I ate: December 10, 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: Beef with snow peas stir-fry and rice.

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Snack: 0.9 oz. smoked squid and a small omusbe (rice ball). And, later. 0.8 oz. cashews.

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Dinner: Chicken Parmesan with 1.7 oz. spaghetti and 4.5 oz. organic marinara.

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And 2 glasses of Château la Grave Médoc 2011.


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 December 10, 2014 10:00 PM.

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Spicy peanut chicken and broccoli is the next entry in this blog.

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