What I ate: March 29, 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.


Snack: 1.0 oz. Sriracha chex mix.

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


Roasted a pork roast. Made 5x servings for dinner around 4.8 oz. each, plus a package with 3 pineapple chunks and pork jus.


Also made 5x servings for stir-fry, 2.8 oz. each. Not bad for a $7.20 pork roast!


Snack: 2.0 oz. Japanese rice crackers.


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

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This page contains a single entry by Rick Kasguma published on March 29, 2019 10:00 PM.

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