What I ate: July 14, 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 3.14 miles in 52:33.


Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken patty sandwich on a whole wheat roll with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber and tomato with Annie's cowgirl ranch dressing.

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And a Red Hook ESB.

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Made a batch of Sriracha chex mix.

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Snack: 0.8 oz. cashews.


Prepped salad veggies: celery, carrot, green pepper, cucumber, pickled banana peppers and red onion. Two servings vacuum sealed and refrigerated.

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Dinner: Steak salad dinner. With grilled steak, spring lettuce mix, celery, carrot, cucumber, green pepper, pickled banana pepper and tomato with Annie's Asian sesame dressing and Olivia's garlic and butter croutons. And a whole wheat and oat dinner roll (previously frozen) with butter.

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And 2 glasses of Ch√Ęteau La Coudrae Bordeaux 2012. This was good!

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Weight at beginning of the day: 126.4 lbs.
Weight at the beginning of the next day: 126.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 14, 2015 10:00 PM.

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