What I ate: July 22, 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.

Snack: 1.0 oz. Sriracha chex mix.

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

Snack: 1.0 oz. potato chips and French onion dip. And a few potato chips from the bottom of the bag.

Dinner: Tingua poblana, pork with smoky tomato sauce and potatoes. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.8 lbs.

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This page contains a single entry by Rick Kasguma published on July 21, 2016 10:00 PM.

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