What I ate: March 28, 2017

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: Spicy black bean veggie burger. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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


Dinner: Pork with bean sprouts, scallion and broccoli stir-fry.

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And 2 glasses of Bota Box malbec.


Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 28, 2017 10:00 PM.

What I ate: March 27, 2017 was the previous entry in this blog.

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