What I ate: October 15, 2017

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Vacuum sealed and froze a package of chicken breast tenders.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Lunch: Turkey club sandwich and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. And a few Kettle Chips hot jalapeño potato chips.

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Snack: 0.7 oz. peanuts.


Dinner: Veggie beef with scallions and bean sprouts.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 15, 2017 10:00 PM.

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