What I ate: July 27, 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.


Made a batch of Sriracha chex mix.

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Lunch: Veggie Buffalo chicken patty sandwich and a side of ranch dip and celery.

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Snack: 0.9 oz. peanuts.


Dinner: Steak and corn. And a glass of Fish Eye shiraz.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 130.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 27, 2018 10:00 PM.

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What I ate: July 28, 2018 is the next entry in this blog.

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