What I ate: October 30, 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, habanero chickpeas, dry roasted edamame, and 4 seaweed sesame crisps.



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

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Dinner: Steak salad. And a glass of Bota Box malbec.

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Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.2 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match the current scale.

About this Entry

This page contains a single entry by Rick Kasguma published on October 30, 2019 10:00 PM.

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