What I ate: June 17, 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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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. almonds.


Dinner: Chicken and cheese enchilada.

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Most of the ingredients were previously vacuum sealed and frozen so it only takes about 15 minutes to assemble and bake.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 17, 2016 10:00 PM.

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