What I ate: March 6, 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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Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: Cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese, ak-mak crackers, and a few almonds.

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And, later, 1.0 oz. Doritos.


Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 6, 2016 10:00 PM.

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