What I ate: May 5, 2015

Breakfast: Spicy western omelette. Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Walked 2.95 miles in 49:44.


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


Lunch: Veggie sausage and green pepper stir-fry and rice.

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

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Made a batch of salsa fresca for dinner tonight.

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Dinner: Chicken and cheese enchilada, 1.0 oz. tortilla chips, salsa fresca and a margarita.

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And, later, 2 glasses of Black Box malbec.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 5, 2015 10:00 PM.

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