What I ate: June 14, 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, 0.8 oz. almonds.


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 and Drew's roasted garlic and peppercorn dressing.

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Snack: 1.0 oz. tortilla chips and salsa.

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Dinner: Pork with bean sprouts and scallion stir-fry. And 2 glasses of Bota Box malbec.

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Dessert: Strawberries and blueberries.


Weight at beginning of the day: 129.0 lbs.
Weight at the beginning of the next day: 129.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 14, 2016 10:00 PM.

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