What I ate: June 20, 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: Veggie Buffalo "wings," celery and salad.

ate.2017.06.20.l.jpgSnack: 0.8 oz. peanuts.

Dinner: Pasta with grilled chicken, zucchini and garlic scape pesto. And a half glass of Ponga New Zealand sauvignon blanc.

And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.8 lbs.
Weight at the beginning of the next day: 131.8 lbs.

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

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