What I ate: August 14, 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 45:39.


Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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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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Diced, vacuum sealed and froze ham for future spicy western omelette breakfasts.

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Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a Long Trail Ale.

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Snack: 1.0 oz. potato chips, French onion dip, and a Woodchuck amber cider.

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Made a batch of Mexican rice. Vacuum sealed and froze 5 servings for future Mexican-style dinners.

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Also divided, vacuum sealed a froze a can of refried beans.

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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: 132.6 lbs.
Weight at the beginning of the next day: 132.2 lbs.

About this Entry

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

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