What I ate: August 26, 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: Spicy tuna salad sandwich and 0.7 oz. 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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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Chicken and cheese enchilada. With Mexican rice and refried beans.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on August 26, 2016 10:00 PM.

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What I ate: August 27, 2016 is the next entry in this blog.

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