What I ate: June 28, 2014

Breakfast: Pancakes and bacon. Both previously cooked and frozen, reheated on a sheet pan in the oven at 350°F for 8 minutes.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.

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Made a new batch of Sriracha chex mix.

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Lunch: Tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. cashews.


Made a batch of homemade sweet and spicy garlic sauce.

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Dinner: Veggie and tempeh stir-fry with sweet and spicy garlic sauce. With carrots, celery, bok choy and teriyaki marinated sautéed tempeh. With Japanese sushi rice. And a half glass of 90+ New Zealand sauvignon blanc.

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And 2 glasses of Quara malbec.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.