What I ate: July 17, 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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Walked 3.04 miles in 48:51.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

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Short hike in the park, 1.5 miles.


Snack: Cracked pepper and garlic Triscuits with Roth jalapeño havarti cheese and Columbus salame Toscano.

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Dinner: Spicy black bean veggie burger with a side salad with lettuce mix, celery, carrot, green pepper, cucumber, pickled banana peppers, red onion and tomato with Annie's cowgirl ranch dressing.

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And a Long Trail Ale.

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And, later, 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 126.6 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 July 17, 2015 10:00 PM.

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