What I ate: March 23, 2015

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Made the filling for an omelette with bacon, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.50 miles in 39:17.


Lunch: Pork with scallion and broccoli stir-fry.

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Snack: Roasted garlic Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: Chili with beef and vegetables #2. With a piece of jalapeño cornbread (previously frozen). And a Brooklyn brown ale.

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And 2 glasses of Hardy's shiraz.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 23, 2015 10:00 PM.

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