What I ate: March 29, 2016

Breakfast: Spicy western omelette with a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Annie's Tuscany Italian dressing.

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Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, ak-mak sesame crackers and a few almonds.

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Dinner: Beef with bean sprouts and scallion stir-fry. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 131.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 29, 2016 10:00 PM.

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