What I ate: December 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: Lunch: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side Caesar salad.

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Made a batch of chili with beef and vegetables. Made 5 dinner servings (9.1 oz. each) and 4 small servings (2.0 oz. each) for chili cheese dogs. Vacuum sealed and frozen, except for tonight's dinner.

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Dinner: Chili, cornbread and a Saranac Pale Ale. And, later, a glass of Bota Box malbec.

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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 December 2, 2016 10:00 PM.

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