What I ate: October 7, 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: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch
dressing.

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Walked 2.56 miles in 46:25.


Snack: 0.7 oz. almonds.


Dinner: Roasted chicken and cabbage stir-fry. And a half glass of Pomelo New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 133.0 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 7, 2016 10:00 PM.

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