What I ate: October 4, 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.


Lunch: Cheeseburger and seasoned French fries (2.9 oz).

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Snack: Peanuts and trail mix.


Dinner: Pork with snow peas stir-fry and a glass of Bota Box malbec.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.6 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.



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This page contains a single entry by Rick Kasguma published on October 4, 2019 10:00 PM.

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