What I ate: May 20, 2017

Breakfast: Refried black bean, egg and cheese breakfast burrito. And a mimosa.

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Vacuum sealed and froze the rest of the can of Amy's refried black beans.

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Made a head of roasted garlic.

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Made a batch of roasted garlic mashed potatoes.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Cheese and jalapeño hot dog on a whole wheat bun. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. Kettle Chips hot jalapeño potato chips, and a Saranac legacy IPA.

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Walked into town, 1.2 miles.


Snack: 0.9 oz. bagel chips.


Grilled some chicken breast tenders for meals like chicken and cheese enchiladas or grilled chicken quesadilla.

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Vacuum sealed and froze the rest of the package of chicken for future meals like spicy peanut chicken and broccoli, chicken paprika or chicken balsamic.

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Dinner: 2 slices of Digiorno stuffed crust frozen supreme pizza.

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And 2 glasses of Vadossi Chianti riserva, 2012.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 133.2 lbs.

About this Entry

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

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