What I ate: June 29, 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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Dinner: Fried clams and French fries. And a Goose Island Summer Time Kölsch.

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Dessert: Strawberries and blueberries. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 130.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 29, 2016 10:00 PM.

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