What I ate: July 1, 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: Mackerel, rice and sautéed spinach.

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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Chicken and cheese enchilada with rice and refried beans.

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Dessert: Strawberries and blueberries. And 2 glasses of Bota Box zinfanel. And a few potato chips.

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Weight at beginning of the day: 130.6 lbs.
Weight at the beginning of the next day: 131.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 1, 2016 10:00 PM.

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