What I ate: July 26, 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.


Snack: 1.0 oz. Sriracha chex mix. And, later, a Kind maple and pumpkin seed granola bar.


Lunch: Veggie chicken Caesar salad.


Snack: 0.8 oz. peanuts.


Dinner: Pork and vegetable Thai curry.


Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.2 lbs.

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This page contains a single entry by Rick Kasguma published on July 26, 2017 10:00 PM.

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What I ate: July 27, 2017 is the next entry in this blog.

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