What I ate: October 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.

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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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Snack: 0.5 oz. almonds.


Dinner: Roasted chicken and cabbage stir-fry.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.4 lbs.

About this Entry

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

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What I ate: October 22, 2016 is the next entry in this blog.

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