What I ate: March 20, 2017

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: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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Grilled, vacuum sealed and froze 4 strip steaks. Actually, 2 steaks cut in half.

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Grilled, vacuum sealed and froze a package of Hebrew National beef hot dogs.

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


Dinner: Salmon, wild rice mix and green beans. And a half glass of Mussel Bay New Zealand sauvignon blanc.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.6 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 March 20, 2017 10:00 PM.

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