What I ate: September 16, 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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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


Lunch: Tortilla soup (10 oz.) with strawberries and blueberries.

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Snack: 1.0 oz. wasabi and soy sauce almonds.


Dinner: Maple Dijon salmon (Real Eats). With roasted broccoli and white bean mash. This was good! The salmon had a nice, subtle flavor and was nicely cooked. The white bean mash was surprisingly good. With a half glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.8 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 September 16, 2020 10:00 PM.

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What I ate: September 17, 2020 is the next entry in this blog.

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