What I ate: April 22, 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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Walked 2.56 miles in 43:48.


Snack: 1.1 oz. cashews.


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 Drew's Thousand Island dressing.

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Snack: Cracked pepper and olive oil Triscuits with Cabot hunter's serious sharp cheddar cheese.

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Dinner: Chicken soup with soba noodles and spinach. And a half glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Banrock Station shiraz.


Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 130.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 22, 2016 10:00 PM.

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