What I ate: March 14, 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 a Kind maple and pumpkin seed granola bar.


Lunch: Grilled chicken Caesar garden salad.

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

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Dinner: Roasted lamb, gravy, rice, and broccoli.

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Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 14, 2018 10:00 PM.

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