What I ate: September 19, 2016

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Made a batch of Chili with beef and vegetables.

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Vacuum sealed and froze some chicken breast tenders for future meals.

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Grilled, vacuum sealed and froze the remainder.

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Made a batch of ground beef with onions and garlic. 5 servings, 2.0 oz. each, to add to marinara to make pasta with meat sauce.

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Dinner: Chili with beef and vegetables. And a Saranac session IPA.

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And, later, a glass of Litoro Nero d'Avola.


Weight at beginning of the day: 132.4 lbs.
Weight at the beginning of the next day: 132.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on September 19, 2016 10:00 PM.

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