What I ate: October 4, 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: Chicken soup with soba noodles and spinach.

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Walked 2.56 miles in 45:10.


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


Dinner: Grilled chicken and cheese quesadilla. With 1.0 oz. tortilla chips and salsa. And a Southern Tier 2X IPA.

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 133.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 4, 2016 10:00 PM.

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