What I ate: October 12, 2014

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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

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Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Lunch: Turkey club sandwich with Kettle Chips barbecue potato chips.

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Walked 2.53 miles in 43:56.


Snack: 1.0 oz. cashews.


Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.


About this Entry

This page contains a single entry by Rick Kasguma published on October 12, 2014 10:00 PM.

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