What I ate: April 5, 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: Quiche Lorraine 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.


Dinner: Pork with scallion and broccoli stir-fry. With 2.8 oz. cooked pork. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 5, 2019 10:00 PM.

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