What I ate: February 13, 2015

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Monday 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 bean sprouts and scallion stir-fry and rice.

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Snack: 0.8 oz. peanuts.


Dinner: Penne pasta (1.8 oz.) with organic marinara and zucchini. With multi-grain French bread garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Cantaloupe.


Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 126.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 13, 2015 10:00 PM.

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