What I ate: June 23, 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 Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And celery with ranch dip.

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Snack: 2 ak-mak crackers, Montchevre herbed goat cheese, and some almonds. And, later, 0.5 oz. more almonds.

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

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 130.6 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 June 23, 2017 10:00 PM.

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What I ate: June 24, 2017 is the next entry in this blog.

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