What I ate: June 6, 2017

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.9 oz. Stacy's everything bagel chips.


Lunch: Spicy black bean veggie burger. And a side salad with lettuce mix and tomato and Drew's chipotle ranch dressing.

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Vacuum marinated some thin-sliced boneless pork chips in homemade teriyaki marinate. (I did just do that, I wrote the wrong month on the label!).

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Snack: 2 ak-mak crackers, Montchevre herbed goat cheese, and some almonds.

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Grilled the pork chips and vacuum sealed and froze the second serving.

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Dinner: Teriyaki barbecued pork with rice and broccoli. And a glass of Bota Box malbec.

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

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This page contains a single entry by Rick Kasguma published on June 6, 2017 10:00 PM.

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