What I ate: July 27, 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 43:47.


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 Thousand Island dressing.

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Snack: 2 ak-mak crackers with Mont Chevre herb goat cheese.

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Dinner: Turkey and cabbage stir-fry. And a half glass of sauvignon blanc.

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And 2 glasses of Bota Box malbec. And some potato chips.


Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 131.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 27, 2016 10:00 PM.

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