What I ate: May 3, 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: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. peanuts.


Dinner: Beef and zucchini lasagna. And 2 glasses of Château Vieux Manoir Bordeaux 2012.

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Weight at beginning of the day: 132.0 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 May 3, 2017 10:00 PM.

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