What I ate: October 21, 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.


Lunch: Roasted garlic and quinoa veggie burger with lettuce, cheddar cheese, dill pickles, hot pickled banana peppers and sriracha. And a side salad with lettuce mix, celery, carrot, green pepper, red onion, pickled banana peppers, cucumber and tomato with Annie's cowgirl ranch dressing, and a Brooklyn Lager.

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Walked 3.04 miles in 49:57.


Snack: Cracked pepper and olive oil Triscuits with Cabot hunter's sharp cheddar cheese and Columbus salame Toscano.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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And 2 glasses of Vadossi Chianti Riserva 2010.

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 21, 2015 10:00 PM.

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What I ate: October 22, 2015 is the next entry in this blog.

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