What I ate: February 13, 2018

Breakfast: Spicy veggie, black bean and cheese omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Tofu, broccoli and scallion stir-fry.

Dinner: Thanksgiving turkey, mashed potatoes, dressing and gravy. Previously vacuum sealed and frozen. With a half glass of Fernlands New Zealand sauvignon blanc.

Weight at beginning of the day: 127.2 lbs.
Weight at the beginning of the next day: 126.8 lbs.

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This page contains a single entry by Rick Kasguma published on February 13, 2018 10:00 PM.

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What I ate: February 14, 2018 is the next entry in this blog.

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