What I ate: March 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, a blueberry Greek yogurt with granola.

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Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato and Annie's goddess dressing.

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

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Dinner: Fried chicken (leg and thigh) and mashed potatoes. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.6 lbs.

About this Entry

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

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

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