What I ate: April 15, 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.


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

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Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, banana pepper and red onion with Drew's Thousand Island dressing.

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Walked 2.56 miles in 42:48.


Snack: 1.1 oz. cashews.


Dinner: Chili with beef and vegetables. And 2 glasses of Banrock Station shiraz.

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 130.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 15, 2016 10:00 PM.

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