What I ate: April 20, 2017

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Peppered salami English muffin sandwich and a salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing.

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Dinner: Brooks barbecued chicken, potato salad, and baked beans.

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And a roll and a Switchback citra-pils beer.

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Weight at beginning of the day: 133.0 lbs.
Weight at the beginning of the next day: 134.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 20, 2017 10:00 PM.

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