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).

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.

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

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

And the horseradish aioli is good!

Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 131.6 lbs.

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This page contains a single entry by Rick Kasguma published on August 9, 2016 10:00 PM.

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