What I ate: July 10, 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.

Walked 3.40 miles in 56:09.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.

Lunch: Turkey bánh mì-style sandwich with Kettle Chips hot jalapeño potato chips.

Snack: 0.7 oz. peanuts.

Dinner: Brooks barbecued chicken, previously vacuum sealed and frozen, reheated in the sous vide. With a salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing.

Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.6 lbs.

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

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