What I ate: May 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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Walked 2.56 miles in around 44:00.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.


Dinner: Turkey and cabbage stir-fry. And a half glass of Mussel Bay New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 129.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 27, 2016 8:05 AM.

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