What I ate: February 23, 2015

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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


Made the filling for spicy western omelette with ham, onion, green pepper and jalapeño for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Cooked and froze 2 pounds of bacon.

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Lunch: Pork with scallion and broccoli stir-fry.

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Snack: 0.8 oz. peanuts.


Dinner: Pasta with zucchini and homemade multi-grain French bread garlic bread. With 1.8 oz. penne pasta, 5.0 oz. organic marinara and 1/3 of a small zucchini.

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And 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 23, 2015 10:00 PM.

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What I ate: February 24, 2015 is the next entry in this blog.

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