What I ate: June 5, 2017

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

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Bratwurst and sauerkraut with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle Thousand Island dressing. And a few Kettle Chips hot jalapeño potato chips.

Snack: 0.8 oz. peanuts.

Dinner: Sautéed scallops with asparagus and couscous (new recipe). This was good! And a half glass of 90+ New Zealand sauvignon blanc.

Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.8 lbs.

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This page contains a single entry by Rick Kasguma published on June 5, 2017 10:00 PM.

Sautéed scallops with asparagus was the previous entry in this blog.

What I ate: June 6, 2017 is the next entry in this blog.

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