What I ate: April 5, 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: Roast beef sandwich and Kettle Chips hot jalapeño potato chips.

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Snack: 3 black pepper and olive oil Triscuits with mango fire cheddar.

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

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.0 lbs.

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This page contains a single entry by Rick Kasguma published on April 5, 2017 10:00 PM.

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