What I ate: July 17, 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. And, later, a few cashews.


Lunch: Spiedie marinated grilled chicken salad with 2.8 oz. chicken and Drew's Tuscany Italian dressing. I seem to have forgotten to take a picture of it.


Snack: Peanuts and trail mix. And a few more peanuts.


Dinner: Real Good Foods supreme pizza (low-carb) and a salad. And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.6 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 July 17, 2019 10:00 PM.

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