What I ate: March 28, 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, 1.0 oz. cashews.


Made a batch of Spaghetti with meatless balls.

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Lunch: Spicy tuna salad croissant and side salad with lettuce mix, cucumber, celery, tomato and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And a glass of Fish Eye shiraz.

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Weight at beginning of the day: 127.2 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 28, 2018 10:00 PM.

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What I ate: March 29, 2018 is the next entry in this blog.

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