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

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Snack: 1.0 oz. potato chips and French onion dip.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

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And 2 glasses of Scurati Nero d'Avola, 2014.

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Weight at beginning of the day: 131.4 lbs.
Weight at the beginning of the next day: 132.0 lbs.

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This page contains a single entry by Rick Kasguma published on September 6, 2016 10:00 PM.

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