What I ate: November 21, 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.


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

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Dinner: Pork and vegetable Thai curry. And a half glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 125.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on November 21, 2017 10:00 PM.

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What I ate: November 22, 2017 is the next entry in this blog.

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