What I ate: April 17, 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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Cut a 10.8 lb. strip loin of beef into NY strip steaks.

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And cut some bone-in, skin-on chicken thighs into boneless tender-like pieces.

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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 2 seaweed sesame crisps. And a few cashews.


Lunch: Veggie chicken patty sandwich and sweet potato fries (90 grams). And a Southern Tier IPA.

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



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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.8 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 April 17, 2020 10:00 PM.

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What I ate: April 18, 2020 is the next entry in this blog.

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