What I ate: July 20, 2017

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, one egg and Cabot cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Veggie Buffalo "wings," celery and salad.

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Snack: 0.8 oz. peanuts.


Dinner: Spicy peanut chicken and broccoli and a half glass of New Zealand sauvignon blanc.

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And 2 glasses of Tenuta Sassoregale Sangioese, Italy, 2014.


Weight at beginning of the day: 133.2 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 July 20, 2017 10:00 PM.

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