What I ate: August 14, 2014

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. cashews.


Prepped salad veggies: celery, carrot, green pepper, cucumber, red onion and mushroom. 2 servings vacuum sealed in jars for future salads.

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Lunch: Zucchini and bacon stir-fry

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Made a batch of sautéed teriyaki tempeh. Vacuum sealed and froze 3 servings. It's really tasty and I substitute it for chicken in things like Caesar salad and stir-fries.

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Snack: 0.7 oz. peanuts.


Dinner: Chicken Caesar salad with grilled chicken, anchovies, Drew's Romano Caesar dressing and Olivia's butter and garlic croutons. And a homemade whole wheat and oat roll but butter. And a glass of Ponga New Zealand sauvignon blanc.

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And 2 glasses of Santa Julia reserva malbec.


Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on August 14, 2014 10:00 PM.

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What I ate: August 15, 2014 is the next entry in this blog.

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