What I ate: February 10, 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.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Sardines and spinach rice bowl.

Snack: 1.0 oz. almonds.

Dinner: 2 slices of DiGiorno rising crust supreme pizza. And a Long Trail Flying Ryan IPA.

And, later, 2 glases of Bota Box malbec.

Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 133.0 lbs.

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This page contains a single entry by Rick Kasguma published on February 10, 2017 10:00 PM.

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