What I ate: October 31, 2015

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

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Vacuum sealed and froze the remainder of the can of Amy's refried black beans for future breakfasts.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Prepped 3 jars of lettuce for salads, vacuum sealed and refrigerated.

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Prepped 3 jars of salad veggies: celery, carrot, radish, green pepper, red onion and pickled banana peppers. I'll add cucumber and tomato when I make the salad. Cucumber doesn't vacuum seal well (it turns transparent after a few days), and tomatoes are best not refrigerated (I keep them in a 55°F chiller).

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, red onion, pickled banana peppers and Annie's Tuscany Italian dressing.

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Snack: 1.0 oz. Wavy Lays potato chips with Heluva Good French onion dip and a Woodchuck Granny Smith cider.

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Dinner: Tofu, broccoli and scallion stir-fry. And a half glass of Ponga New Zealand sauvignon blanc.

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And, later, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 125.8 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 October 31, 2015 10:00 PM.

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