What I ate: February 2, 2016

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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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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Cut, vacuum sealed and froze the smoked salmon lox for Sunday's breakfast.

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


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with mixed spring greens, tomato, cucumber, carrot, celery, green pepper, radish, red onion and pickled banana peppers and Annie's Tuscany Italian dressing.

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Snack: 1.0 oz. potato chips with French onion dip. And more potato chips from the bottom of the bag, about 2.0 oz. And, later, 0.8 oz. almonds.


Dinner: Beef Stroganoff. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 130.6 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 February 2, 2016 10:00 PM.

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