What I ate: June 19, 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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Cooked and froze 2 pounds of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.91 miles in 46:34.


Lunch: Loaded baked potato with bacon, broccoli and cheese and a side salad with cucumber, tomato and Annie's cowgirl ranch dressing.

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Snack: 0.8 oz. cashews. And, later, cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Hot pepper cheeseburger with Kettle Chips hot jalapeño potato chips, Woodstock Farms bread and butter pickles and a Saranac Goat Rodeo Pale Bock.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 19, 2015 10:00 PM.

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