What I ate: June 9, 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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Walked 3.05 miles in 50:56.


Snack: 1.0 oz. Sriracha chex mix.


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

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Lunch: Turkey bánh mì-style sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: Celery, green pepper and cucumber with 1.2 oz. Ranch veggie dip.

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And, later, 2 cracked pepper and olive oil Triscuits with Grafton Village (Vermont) 2 year aged raw milk cheddar.

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Dinner: Grilled teriyaki London broil. Previously vacuum sealed and frozen, reheated in the sous vide from frozen, 35 minutes at 133°F. With rice and steamed broccoli.

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And a 5 minute walk on the treadmill at 3.5 MPH to fill up my move quota for the day.


Weight at beginning of the day: 129.2 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 June 9, 2015 10:00 PM.

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