What I ate: October 19, 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: Reuben sandwich and potato salad at Suzy's Bakeshop Cafe in Sidney, NY, with Dad.

Dinner: Veggie chicken and cabbage stir-fry with rice.

And a glass of Fernlands New Zealand sauvignon blanc.

Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on October 19, 2017 10:00 PM.

Veggie chicken and cabbage stir-fry was the previous entry in this blog.

What I ate: October 20, 2017 is the next entry in this blog.

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