What I ate: July 15, 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. And an Adirondack Dirty, Unfiltered American Pale Ale.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.


Dinner: Rib eye steak (2.2 oz.) and 3 ears of fresh sweet corn, the first of the season! 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 15, 2016 10:00 PM.

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