What I ate: February 17, 2016

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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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini  and red onion with Annie's cowgirl ranch dressing.

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Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and white cheddar popcorn seasoning.

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Dinner: Homemade pho (stock previously frozen). And a glass of Pongo New Zealand sauvignon blanc.

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And, later, a glass of Bota Box Shiraz.


Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 17, 2016 10:00 PM.

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