What I ate: May 24, 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.


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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Made cucumber yogurt sauce for today's lunch.

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Made a batch of Sriracha chex mix.

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Walked 2.56 miles in 44:44.


Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with 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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Walked to the bank, 1.34 miles.


Snack: 1.0 oz. Stacy's fire roasted jalapeƱo pita chips and homemade hummus (previously frozen).

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Dinner: Fried clams and French fries. And a Long Trail Stand Up.

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Dessert: Strawberries and blueberries. And 2 glasses of Bota Box zinfandel.


Weight at beginning of the day: 129.8 lbs.
Weight at the beginning of the next day: 129.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on May 24, 2016 10:00 PM.

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What I ate: May 25, 2016 is the next entry in this blog.

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