What I ate: March 25, 2020

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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Started fermenting a batch of homemade kimchi.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Taco salad. With Beyond veggie taco meat.

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Snack: Peanuts and trail mix. And a few cashews.


Dinner: Pasta with chicken, zucchini and pesto. With 1.5 oz. pasta, 2.2 oz. chicken, and 1 small zucchini.

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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 March 25, 2020 10:00 PM.

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What I ate: March 26, 2020 is the next entry in this blog.

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