What I ate: June 22, 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. And, later, 0.8 oz. almonds.


Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, 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.


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

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Dessert: Strawberries and blueberries. And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 130.6 lbs.

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This page contains a single entry by Rick Kasguma published on June 22, 2016 8:02 AM.

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