What I ate: June 26, 2017

Breakfast: Egg, toast and bacon. With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And celery with ranch dip.

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Marinated some pork for Miso marinated pork. Cooked the rest of the pork in the sous vide for pork for stir-fry.

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Cooked roast beef and gravy. I did it the old-fashioned way, in the oven, instead of the sous vide! Packaged 3x sliced for dinner (5.0 oz. each) with 5.0 oz. gravy. And 3x packages of 3.0 oz. for stir-fry.

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6 servings of pork for stir-fry, 3.2 oz. each.

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Snack: Stacy's everything bagel chips.


Dinner: Miso marinated pork, rice and broccoli. And a half glass of Ponga New Zealand sauvignon blanc.

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Weight at beginning of the day: 132.6 lbs.
Weight at the beginning of the next day: 132.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 26, 2017 10:00 PM.

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