What I ate: April 24, 2018

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo 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 Chobani hint of wild 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: 1.0 oz. pretzels with Chinese hot mustard.

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Dinner: Fried clams and French fries. And a Switchback Ale.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 127.8 lbs.


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This page contains a single entry by Rick Kasguma published on April 25, 2018 10:00 PM.

What I ate: April 24, 2018 was the previous entry in this blog.

Wilted kale salad with pancetta is the next entry in this blog.

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