What I ate: May 4, 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 an omelette with bacon, 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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Walked 2.82 miles in 47:38.


Lunch: Spicy black bean veggie burger and Kettle Chip hot jalapeño potato chips.

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Snack: Black pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano.

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Dinner: Tofu, broccoli and scallion stir-fry (updated recipe) with rice.

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And, later, 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 4, 2015 10:00 PM.

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