What I ate: April 19, 2016

Breakfast: Spicy western omelette. Filling cooked Monday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.9 oz. cashews.


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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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 Drew's chipotle ranch dressing.

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Walked 2.56 miles in 43:41.


Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, and dill pickle flavored popcorn seasoning.

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Dinner: Spicy sesame shrimp with snow peas. And a half glass of Ponga New Zealand sauvignon blanc.

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Dessert: A square of Ghiradelli sea salt soiree dark chocolate bar, strawberries, and a 2 glasses of Folonari Montepulciano d'Abruzzo.


Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 130.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 19, 2016 10:00 PM.

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