What I ate: April 27, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

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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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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds. And 1.0 oz. Kettle Chips hot jalapeño potato chips.


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 chipotle ranch dressing.

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Snack: 4 Cracked pepper and olive oil Triscuits with Cabot serious sharp hunter's cheddar cheese.

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Walked 2.56 miles in 43:33.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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And 2 glasses of Bertani Valpolicella, 2012.

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Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.


Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 130.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 27, 2016 10:00 PM.

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