What I ate: June 28, 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: Spicy tuna salad sandwich and a side salad with lettuce mix, cucumber, tomato, celery, and Drew's Thousand Island dressing.

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Snack: 0.8 oz. peanuts. And, later, 1.0 oz. Stacy's everything bagel chips.


Dinner: Pork Spare Ribs and French fries.

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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 28, 2017 10:00 PM.

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