What I ate: November 9, 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: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

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Dinner: Miso marinated pork, rice and broccoli. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 131.4 lbs.

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This page contains a single entry by Rick Kasguma published on November 9, 2016 10:00 PM.

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