What I ate: March 27, 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.


Walked 2.49 miles in 41:22.


Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Pork with scallion and broccoli stir-fry.

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Walked to the Village Variety, 1.76 miles.


Dinner: Pasta with meat sauce and zucchini. With 1.8 oz. penne pasta, 1/3 of a small zucchini, 1.8 oz. of ground beef, garlic and onion (previously cooked, vacuum sealed and frozen), and 4.5 oz. organic marinara. With multigrain French bread garlic bread.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 27, 2015 10:00 PM.

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