What I ate: March 26, 2017

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 and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And Kettle Chips hot jalapeño potato chips and a Goose Island IPA.

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Snack: 0.8 oz. peanuts.


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

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Weight at beginning of the day: 131.6 lbs.
Weight at the beginning of the next day: 132.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 26, 2017 10:00 PM.

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What I ate: March 27, 2017 is the next entry in this blog.

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