What I ate: February 3, 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. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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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 Tuscany Italian dressing.

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

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

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And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 130.2 lbs.

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This page contains a single entry by Rick Kasguma published on February 3, 2016 10:00 PM.

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