What I ate: July 6, 2017

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Caesar-style garden salad and a small bowl of chicken noodle soup.

Snack: 2 ak-mak crackers, 0.5 oz. Montchevre herbed goat cheese, and some almonds.

Dinner: Meatloaf, rice, gravy, and broccoli. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.2 lbs.
Weight at the beginning of the next day: 132.6 lbs.

About this Entry

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

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What I ate: July 7, 2017 is the next entry in this blog.

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