What I ate: February 23, 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. And, later, 0.7 oz. peanuts.


Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

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Snack: 2 roasted garlic and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

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Dinner: Veggie chicken kimchi and cabbage. And a half glass of Fernlands New Zealand sauvignon blanc. And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 23, 2018 10:00 PM.

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What I ate: February 24, 2018 is the next entry in this blog.

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