What I ate: March 16, 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: Veggie Buffalo "wings" and salad.

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Dinner: Brooks' barbecued chicken and a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 16, 2018 10:00 PM.

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What I ate: March 17, 2018 is the next entry in this blog.

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