What I ate: February 7, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. 

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Made a batch of Sriracha chex mix.

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Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pickled banana peppers, red onion and Annie's cowgirl ranch dressing. And a Red Hook Long Hammer IPA.

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I made the dough and formed homemade whole wheat bagels early this morning. Normally I let retard them in the refrigerator overnight, but I wanted to get the boiling and baking out of the way today. All done; one saved for breakfast tomorrow and the rest frozen.

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese.

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Dinner: Buffalo chicken wings and jalapeño poppers. And a Red Hook Audible Ale.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.6 lbs.

About this Entry

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

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