What I ate: November 7, 2015

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

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

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

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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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Snack: 1.0 oz. Doritos and a half glass of Banrock Station shiraz.

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Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 15 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 7, 2015 10:00 PM.

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