What I ate: August 5, 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 46:19.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 3 ak-mak crackers with MontChevre herbed goat cheese, and a few almonds.

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Dinner: Veggie sausage and green pepper stir-fry.

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And 2 glasses of Bota Box Zinfandel. And a few potato chips.


Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on August 5, 2016 10:00 PM.

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