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.

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

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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. 

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

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

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

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

About this Entry

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

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