What I ate: April 13, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Saturday in a freshly heated tortilla. (I froze the filling until yesterday.)

Snack: 1.0 oz. Sriracha chex mix. And, later, a blackberry Greek yogurt with granola.

Lunch: Clam chowder (previously frozen) and a side Caesar garden salad with romaine, lettuce mix, cucumber, tomato, anchovies, and Drew's Caesar Romano dressing.

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

Dinner: Grilled salmon and rice. And a glass of Kim Crawford New Zealand sauvignon blanc.

Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.8 lbs.

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This page contains a single entry by Rick Kasguma published on April 13, 2018 10:00 PM.

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