What I ate: July 5, 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.


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 Thousand Island dressing.

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Snack: 0.9 oz. almonds.


Dinner: Pork with scallion and broccoli stir-fry. And 2 glasses of Bota Box zinfandel.

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Dessert: Strawberries and blueberries. And a few potato chips.

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Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.6 lbs.


About this Entry

This page contains a single entry by Rick Kasguma published on July 5, 2016 10:00 PM.

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