What I ate: April 11, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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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, jalapeƱo and egg for breakfast Wednesday and Friday. 

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Mixed and formed homemade whole grain bagels.

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Snack: 0.8 oz. cashews.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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This is the new salad dressing. It's good; a little spicy!

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Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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Cleaned and diced a cantaloupe.

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Boiled and baked the bagels.

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Divided, vacuum sealed and froze smoked salmon lox for bagel, lox and cream cheese.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. Actually, there's no cream in the sauce because my cream with kind of iffy. Probably healthier this way. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 130.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 11, 2016 10:00 PM.

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