What I ate: March 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. And, later, 0.8 oz. peanuts.

Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips. And some potato chips from the bottom of the bag.

Snack: 0.8 oz. peanuts.

Dinner: Spicy sesame beef with snow peas.

And 2 glasses of Bota Box malbec. And some potato chips from the bottom of the bag.

Weight at beginning of the day: 132.2 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 March 10, 2017 10:00 PM.

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