What I ate: September 21, 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.

Snack: 1.0 oz. Sriracha chex mix.

Walked into town to run some errands, 1.81 miles.

Lunch: Sopresata English muffin sandwich. With a side salad with lettuce mix, cucumber, tomato and Drew's garlic and peppercorn dressing.

Snack: 4 cracked pepper and olive oil Triscuits with jalapeño jack cheese and a few almonds.

Dinner: Mackerel, rice, and sautéed spinach. And 2 glasses of Bota Box malbec.

And some potato chips from the bottom of the bag.

Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 133.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 21, 2016 10:00 PM.

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