What I ate: June 28, 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 2.37 miles in 40:06 .


Lunch: Half a pepperoni roll from Gavin's in Sidney, NY.

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Snack: Peanuts and trail mix.


Dinner: Steak salad with 3.2 oz. grilled spiedie marinated sirloin tips.

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And 65 grams of Halo Top strawberry.


Weight at beginning of the day: 127.6 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 28, 2019 10:00 PM.

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