What I ate: January 3, 2018

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 croissant and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 0.8 oz. peanuts.


Dinner: Steak, wild rice, and grilled vegetables (onion, green pepper, zucchini, tomato).

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And 2 glasses of Hobson Estate zinfandel, California, 2015.

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Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.2 lbs.

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This page contains a single entry by Rick Kasguma published on January 3, 2018 10:00 PM.

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What I ate: January 4, 2018 is the next entry in this blog.

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