What I ate: January 23, 2016

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. And, later, 0.8 oz. cashews.

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Prepped 3 salads with veggies and lettuce mix. With celery, carrot, green pepper, radish, pickled banana peppers and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a side salad  mixed spring greens, tomato, cucumber, carrot, celery, green pepper, radish, red onion and pickled banana peppers and Annie's Tuscany Italian dressing and a Long Trail Double Bag.

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, Great Hill Blue raw milk blue cheese, MontChevré garlic and herb goat cheese and ak-mak crackers.

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Dinner: Mom's tempura (previously frozen).

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 131.0 lbs.

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This page contains a single entry by Rick Kasguma published on January 23, 2016 10:00 PM.

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