What I ate: April 20, 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, 0.8 oz. peanuts.


Lunch: Veggie chicken patty sandwich and a side salad with lettuce mix, cucumber, and tomato with Drew's chipotle ranch dressing.

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Snack: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Nachos and a margarita.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.2 lbs.

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This page contains a single entry by Rick Kasguma published on April 20, 2018 10:00 PM.

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