What I ate: September 30, 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: Veggie sausage and green pepper stir-fry.

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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Duck au poivre special at Toscana Northern Italian Grill in Oneonta, NY, with Mom and Dad. With mashed potatoes, zucchini and broccoli, a few pieces of bread, and a glass of Chianti.

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Weight at beginning of the day: 133.6 lbs.
Weight at the beginning of the next day: 133.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 30, 2016 10:00 PM.

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