What I ate: May 6, 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. And, later, 0.8 oz. almonds.


Walked 2.56 miles in 43:46.


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, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's chipotle ranch dressing.

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Snack: 1.0 oz. almonds.


Dinner: Spaghetti with Italian sausage. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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

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This page contains a single entry by Rick Kasguma published on May 6, 2016 10:00 PM.

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