What I ate: January 7, 2016

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. almonds.


Prepped salads. Three salads with celery, carrot, radish, green pepper, red onion and pickled banana peppers. Vacuum sealed in jars with lettuce mix.

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Lunch: Spicy black bean veggie burger with cheddar cheese, bacon and barbecue sauce. It's not vegetarian with the bacon, but it was delicious! With a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing and a Saranac Adirondack Lager.

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Snack: 1.0 oz. potato chips with French onion dip.


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: 129.6 lbs.
Weight at the beginning of the next day: 129.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on January 7, 2016 10:00 PM.

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