What I ate: May 29, 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.


Lunch: Spinach quiche and a side salad with lettuce mix, cucumber, tomato, and Drew's goddess dressing.

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Snack: Peanuts and trail mix.


Dinner: Veggie pasta with grilled chicken and pesto. And a glass of New Zealand sauvignon blanc.

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And 65 grams of Halo Top blueberry crumble. I liked it!


Vacuum sealed and froze half a package of chicken thighs.

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Vacuum marinated around a pound of sirloin tip and chicken thighs in spiedie marinade.

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Weight at beginning of the day: 127.2 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 May 29, 2019 10:00 PM.

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What I ate: May 30, 2019 is the next entry in this blog.

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