What I ate: April 8, 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.


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

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Lunch: Clam chowder and homemade ciabatta bread (previously frozen).

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

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Walked 2.33 miles in 39:42. A shorter walk, but much more elevation change, 377 feet; normally it's 128 feet.


Dinner: Chili with beef and vegetables and jalapeño cornbread.

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With a Brooklyn East India IPA.

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Dessert: 2 glasses of Hardy's shiraz and cantaloupe.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 8, 2015 10:00 PM.

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