What I ate: May 25, 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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Grilled, vacuum sealed and froze speedie marinated beef short ribs.

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.56 miles in 43:33.


Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's chipotle ranch dressing.

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Snack: 1.0 oz. potato chips and French onion dip. And a few more chips from the bottom of the bag.


Dinner: Spaghetti and Italian sausage. With 1.8 oz. spaghetti, 4.0 oz. marinara and 1 spicy Italian sausage. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 130.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 25, 2016 10:00 PM.

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