What I ate: April 4, 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 bacon, jalapeño and cheddar scone.


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

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Dinner: Roast beef, rice and gravy and broccoli. And 2 glasses of Fish Eye shiraz.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.0 lbs.

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This page contains a single entry by Rick Kasguma published on April 4, 2018 10:00 PM.

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