What I ate: May 15, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. Reheat of the filling I cooked Sunday in a freshly heated whole wheat tortilla.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 4 sesame seaweed snacks.


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. Japanese rice crackers. And, later, a half serving (15 grams) of spicy chickpeas. These are good, and only 60 calories for that amount.

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Dinner: Egg roll in a bowl with 3.2 oz. sweet Italian sausage. And 2 glasses of Lupaia Toscana 2014.

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And 65 grams of Halo Top peanut butter cup (80 calories).

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 15, 2019 10:00 PM.

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