What I ate: April 17, 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: Corn chowder (10 oz.) and a side salad with green leaf lettuce, cucumber, tomato, and Annie's Tuscany Italian dressing.

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Snack: Peanuts and trail mix.


Went for a short walk into town. I forgot to measure and time it, but it was probably about 1.6 miles.



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Weight at beginning of the day: 127.6 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 April 17, 2019 10:00 PM.

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