What I ate: October 30, 2014

Breakfast: Bacon, egg and cheese English muffin. With 3 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Potato leek soup with homemade ciabatta bread (previously frozen) with fleur de sel and olive oil.

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Walked 2.50 miles in 43:20.


Snack: Homemade guacamole and 1.0 oz. tortilla chips. I forgot that I had this in the refrigerator. Vacuum sealed and refrigerated it was safe to eat still, but the avocado gets mushy 4 days out. And, later, 0.7 oz. peanuts.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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And 2 glasses of William Hill cabernet sauvignon.


Dessert: Cantaloupe.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 30, 2014 10:00 PM.

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