What I ate: June 26, 2016

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

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Walked 2.56 miles in 44:17.


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

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Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with Kettle Chips hot jalapeño potato chips and a Goose Island experimental.

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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, jalapeño and egg for breakfast Wednesday and Friday. 

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Snack: 4 cracked pepper and olive oil Triscuits with horseradish cheddar. And a half glass of 90+ New Zealand savuignon blanc.

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

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Weight at beginning of the day: 130.8 lbs.
Weight at the beginning of the next day: 131.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 26, 2016 10:00 PM.

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