What I ate: February 10, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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Snack: 1.2 oz. Sriracha chex mix. A little extra since it was the remainder of that bag. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Prepped 3 salads with veggies and lettuce mix. With celery, carrot, green pepper, radish, pickled banana peppers and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese. And a few almonds.

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Dinner: Reheated, previously frozen turkey dinner from Thanksgiving. And 2 glases of Domaine de Couron Côtes du Rhône 2011.

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 131.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 10, 2016 10:00 PM.

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