What I ate: March 13, 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, and Drew's goddess dressing.

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Snack: Peanuts and trail mix.


Dinner: Pork chops in garlic spinach cream sauce. And a glass of Mussel Bay New Zealand sauvignon blanc.

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Weight at beginning of the day: 130.4 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 March 13, 2019 10:00 PM.

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