What I ate: November 2, 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: Chicken soup with soba noodles and spinach.

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Dinner: 2 slices of Digiurno rising crust frozen supreme pizza. There are three pictured here, but two was enough. And a Leinenkugel's Oktoberfest Märzen.

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Weight at beginning of the day: 133.0 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 November 2, 2016 10:00 PM.

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