What I ate: June 10, 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.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's chipotle ranch dressing. And a Long Trail IPA.

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Snack: 0.8 oz. almonds.


Dinner: Tonkatsu and sautéed cabbage. And a half glass of Mussel Bay New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 129.2 lbs.

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

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