What I ate: November 20, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday. 

Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips. And a Goose Island IPA.

Snack: 1.0 oz. Tostitos tortilla chips with Green Mountain Gringo spicy salsa.


Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 132.0 lbs.
Weight at the beginning of the next day: 133.2 lbs

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This page contains a single entry by Rick Kasguma published on November 20, 2016 8:42 AM.

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