What I ate: June 3, 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 tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. pretzels with Chinese hot mustard. And a Long Trail Mostly Cloudy.


Dinner: Pork with scallion and broccoli stir-fry. And 2 glasses of Bota Box zinfandel.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 3, 2016 10:00 PM.

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