What I ate: July 13, 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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Walked 2.56 miles in 44:00.


Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds.


Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 4 cracked pepper and olive oil Triscuits with horseradish cheddar cheese.

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Dinner: Roast beef, rice and gravy with broccoli and 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 131.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 13, 2016 10:00 PM.

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