What I ate: May 2, 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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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing.

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Grilled, vacuum sealed and froze strip steak.

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Grilled, vacuum sealed and froze chicken breast tenders.

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Snack: 1/8 cup popcorn with olive oil spray, salt and cracked pepper and Asiago popcorn seasoning.

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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 package of strawberries.

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Started a batch of hot pepper infused vodka with 48 oz. vodka, 3 jalapeƱos, 1/2 of a large dried pasilla and a dried habanero pepper.

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Dinner: Chicken paprika, rice and broccoli. And a half glass of Ponga New Zealand sauvignon blanc.

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Dessert: Strawberries, 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 130.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 2, 2016 10:00 PM.

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