What I ate: March 15, 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.


Lunch: Bratwurst and sauerkraut with Kettle chips hot jalapeño potato chips.

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Snack: 0.8 oz. peanuts.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And 2 glasses Folonari Montepulciano d'Abruzzo.

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Boiled and baked homemade whole wheat bagels.

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Weight at beginning of the day: 132.2 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 March 15, 2017 10:00 PM.

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