What I ate: March 24, 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: Bacon, lettuce and tomato sandwich. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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


Dinner: Tofu, broccoli and scallion stir-fry. And a half glass of Mussel Bay New Zealand sauvignon blanc.

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And a glass of Bota Box malbec.


Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 131.2 lbs.

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This page contains a single entry by Rick Kasguma published on March 24, 2017 10:00 PM.

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What I ate: March 25, 2017 is the next entry in this blog.

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