What I ate: March 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.



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Snack: Peanuts and trail mix. And a few cashews.


Dinner: Egg roll in a bowl with 4.0 oz. loose chorizo. And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.0 lbs.

About this Entry

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

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

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