What I ate: April 4, 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, jalapeño and egg for breakfast Wednesday and Friday. 

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Snack: 1.0 oz. Sriracha chex mix.


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

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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: Rib-eye steak (4.7 oz.) and sautéed zucchini.

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And 2 glasses of Château de Camarsac Bordeaux 2012.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 130.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 4, 2016 10:00 PM.

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