What I ate: November 3, 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.

Made a batch of pickled jalapeños.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Chicken soup with soba noodles and spinach.

Snack: 0.8 oz. peanuts.

Dinner: Nachos and a margarita.

Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 3, 2017 10:00 PM.

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