What I ate: May 26, 2017

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo 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: Veggie chicken Caesar salad. With lettuce mix, Romaine, tomato, cucumber, anchovies, Olivia's garlic and butter croutons, veggie chicken strips, and Drew's Caesar Romano dressing.

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Snack: 1.0 oz. potato chips and French onion dip. And some more chips from the bottom of the bag.


Dinner: Turkey and cabbage stir-fry. And a half glass of 90+ New Zealand sauvignon blanc.

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Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

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Grilled, vacuum sealed and froze a rib eye steak.

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Weight at beginning of the day: 132.8 lbs.
Weight at the beginning of the next day: 132.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 26, 2017 10:00 PM.

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