What I ate: May 31, 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.


Walked 2.34 miles in 39:53.


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

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Snack: 1.0 oz. potato chips and French onion dip.


And 65 grams of Halo Top blueberry crumble.


Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 127.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 31, 2019 10:00 PM.

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What I ate: June 1, 2019 is the next entry in this blog.

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