What I ate: July 24, 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.



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


Dinner: Thai peanut lemongrass tofu fried cauliflower rice and a glass of Chardonnay.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 127.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 24, 2019 10:00 PM.

Kimchi superblend fried cauliflower rice with veggie sausage was the previous entry in this blog.

What I ate: July 25, 2019 is the next entry in this blog.

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