What I ate: November 4, 2014

Breakfast: Homemade blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Walked 2.49 miles in 44:01.


Snack: 0.8 oz. cashews.


Lunch: Roasted squash soup. I roasted some squash last week, and I had to use it soon, and homemade squash soup is an excellent way!

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Snack: 0.8 oz. peanuts.


Dinner: Japanese-style beef curry.

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And 2 glasses of Folonari Montepulciano d'Aburzzo, from a newly opened box.


Weight at beginning of the day: 126.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 4, 2014 10:00 PM.

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