What I ate: March 9, 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 Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

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Walked 2.56 miles in 44:49.


Prepped cheese for cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, vacuum sealed in jars.

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Dinner: Pasta with prosciutto, sun-dried tomatoes and spinach (new recipe). This was good! And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 131.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 9, 2016 10:00 PM.

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What I ate: March 10, 2016 is the next entry in this blog.

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