What I ate: May 7, 2017

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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

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Lunch: Spicy tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

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Snack: 1.0 oz. tortilla chips and queso dip.

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Dinner: Japanese-style beef curry. And 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 133.0 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 7, 2017 10:00 PM.

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