What I ate: May 24, 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.


Made a batch of sriracha chex mix.

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Lunch: Veggie sausage and green pepper stir-fry. I apparently forgot to take a picture of it.


Snack: 2.0 oz. Japanese rice crackers.


Dinner: Grilled chicken and green pepper homemade pizza and a glass of Bota Box malbec.

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Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 24, 2019 10:00 PM.

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