What I ate: August 10, 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. 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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Dinner: Tofu, broccoli and scallion stir-fry. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Bota Box Zinfandel.


Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

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

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