What I ate: August 24, 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: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

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Dinner: Green beans and prosciutto pasta. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on August 24, 2016 10:00 PM.

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