What I ate: April 18, 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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Cleaned and sliced a package of strawberries.

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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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Snack: 1.1 oz. cashews.


Dinner: Mom's fried rice. Previously vacuum sealed and frozen, reheated boil-in-bag, 18 minutes from frozen.

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And a square of Ghiradelli sea salt soiree dark chocolate bar, strawberries and a glass of Warre's warrior port.

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Weight at beginning of the day: 132.6 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 April 18, 2016 10:00 PM.

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