What I ate: February 27, 2019

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.


Lunch: Spinach quiche and a side salad with green leaf lettuce, cucumber, tomato, pepperoncini, and Drew's Tuscany Italian dressing.

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Diced, vacuum sealed and froze pork roast I cooked in the sous vide yesterday. 9 servings of 2.8 oz. each, and 1 serving of 3.2 oz. for dinner.

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Snack: 2.0 oz. Japanese rice crackers.


Dinner: Pork with bean sprouts and scallion stir-fry. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 27, 2019 10:00 PM.

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What I ate: February 28, 2019 is the next entry in this blog.

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