What I ate: June 16, 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. And, later, a strawberry Greek yogurt with granola.

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Lunch: Veggie Buffalo "wings" and salad.

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Snack: 0.8 oz. peanuts.


Dinner: Beef and zucchini lasagna.

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And 2 glasses of Tomaiolo Chianti classico riserva 2011.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 16, 2017 10:00 PM.

What I ate: June 15, 2017 was the previous entry in this blog.

Pork and vegetable Thai curry is the next entry in this blog.

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