What I ate: May 30, 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 small bacon, jalapeño and cheddar scone.


Lunch: Ham and cheese croissant with potato salad and coleslaw.

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Snack: A piece of Cabot seriously sharp cheddar and 8 small almonds.

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Dinner: Spaghetti with Italian sausage. 1.7 oz. whole wheat spaghetti, 1 hot Italian sausage, and 3.9 oz. marinara. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 30, 2018 10:00 PM.

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