What I ate: March 6, 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: Panera cheddar broccoli soup and a side salad with lettuce mix, cucumber, tomato, and Drew's Tuscany Italian dressing.

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


Dinner: Crushed hamburger 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: 128.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 6, 2019 10:00 PM.

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