What I ate: March 31, 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: Peppered salami English muffin sandwich and a salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing.

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


Dinner: Spicy peanut chicken and broccoli. And a half glass of The Crossing New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 131.6 lbs.

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This page contains a single entry by Rick Kasguma published on March 31, 2017 10:00 PM.

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