What I ate: December 14, 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. And, later, 1.0 oz. almonds.

Lunch: Homemade clam chowder (previously frozen) and a side salad with lettuce mix, celery, carrot, green pepper, red onion, pepperoncini, cucumber and tomato with Drew's chipotle ranch dressing. And some homemade bread (previously frozen).

Dinner: Nachos and a margarita.

Vacuum sealed and froze the rest of the taco seasoned beef.

And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

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This page contains a single entry by Rick Kasguma published on December 14, 2016 10:00 PM.

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