What I ate: July 29, 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 44:16.


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


Picked up a bag of potatoes, zucchini, tomato, green pepper and corn at the Covered Bridge Farm Market.

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Lunch: Veggie bánh mì-style sandwich made with a chickpea veggie burger on multigrain Parisienne bread with cucumber, carrot, spinach, and hot peppers. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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


Dinner: 3.0 oz rib eye steak and 3 ears of fresh sweet corn with butter and salt.

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And 2 glasses of Château Moulin de Grenet Lussac Sant-Emilion 2009.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 131.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 29, 2016 10:00 PM.

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