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).

ate.2017.06.20.b.jpg
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.

ate.2017.06.20.d.jpg
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.

About this Entry

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

What I ate: June 19, 2017 was the previous entry in this blog.

What I ate: June 21, 2017 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives