What I ate: May 8, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary. And, later, 0.8 oz. almonds.

Lunch: Spicy tuna salad sandwich 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. And a few Kettle Chips hot jalapeƱo potato chips. And a half glass of 90+ New Zealand sauvignon blanc.

Walked 2.56 miles in 43:04.

Snack: 2.0 oz. Doritios and a half glass of Bota Box malbec.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 131.2 lbs.
Weight at the beginning of the next day: 130.6 lbs.

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This page contains a single entry by Rick Kasguma published on May 8, 2016 10:00 PM.

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