What I ate: March 7, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).


Snack: 1.0 oz. Sriracha chex mix.

Lunch: Navy bean soup (new recipe) with a small side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing. And a piece of homemade bread (previously frozen) with olive oil.

Snack: 0.8 oz. peanuts.

Dinner: Roast beef, rice, gravy and green beans. And 2 glasses of Bota Box malbec.

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

About this Entry

This page contains a single entry by Rick Kasguma published on March 7, 2017 10:00 PM.

Navy bean soup #2 (vegeterian) was the previous entry in this blog.

Veggie chicken stir-fry with broccoli and scallions is the next entry in this blog.

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