What I ate: June 2, 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: 1/4 of a blueberry crumb muffin. And, later, 1.0 oz. Sriracha chex mix.

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Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Dinner: Meatloaf, rice, gravy and green beans. And 2 glasses of Bota Box malbec.

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

About this Entry

This page contains a single entry by Rick Kasguma published on June 2, 2017 10:00 PM.

What I ate: June 1, 2017 was the previous entry in this blog.

Roasted asparagus fritata is the next entry in this blog.

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