What I ate: June 19, 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.


Walked 2.33 miles 40:31


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

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Snack: Peanuts and trail mix.


Dinner: Zucchini and lentil pasta with meatless balls and homemade marina. And a glass of Bota Box malbec.

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And 65 grams of Halo Top cookies and cream.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 128.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 19, 2019 10:00 PM.

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What I ate: June 20, 2019 is the next entry in this blog.

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