What I ate: October 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.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Sopresata English muffin sandwich with Kettle Chips hot jalapeño potato chips.

Walked 2.56 miles in around 47:26.

Dinner: Spicy peanut chicken and broccoli. And a half glass of Pomelo New Zealand sauvignon blanc.

And 2 glasses of Bota Box zinfandel.

Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 132.8 lbs.

About this Entry

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

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