What I ate: January 25, 2017

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, 0.7 oz. peanuts.


Lunch: Sardines and spinach rice bowl (new recipe). This was good; I like it this better than regular Sardines, spinach, and rice.

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Snack: 1.0 oz. potato chips and French onion dip.


Dinner: Steak, baked potato and broccoli. And 2 glasses of Stepplechase cabernet sauvignon.

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Weight at beginning of the day: 133.2 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 January 24, 2017 10:00 PM.

Sardines and spinach rice bowl was the previous entry in this blog.

What I ate: January 26, 2017 is the next entry in this blog.

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