What I ate: August 9, 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.


Walked 2.56 miles in 44:50.


Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing.

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Dinner: Brook's barbecue chicken and French Fries with horseradish aioli. And 2 glasses of Bota Box zinfandel.

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I like to pre-cut my chicken in the kitchen for easier eating at the table.

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And the horseradish aioli is good!

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Weight at beginning of the day: 132.0 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 August 9, 2016 10:00 PM.

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