What I ate: May 10, 2016

Breakfast: Spicy western omelette. Filling cooked Sunday 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, 0.7 oz. almonds.


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 Drew's chipotle ranch dressing.

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Waked 2.56 miles in 42:50.


Snack: 4 cracked pepper and olive oil Triscuits with Cabot hunters seriously sharp cheddar cheese.

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Dinner: Steak salad dinner with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion, Olivia's garlic croutons and Annie's Asian sesame dressing. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 130.4 lbs.
Weight at the beginning of the next day: 130.0 lbs.

About this Entry

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

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