What I ate: February 6, 2018

Breakfast: Spicy veggie, mushroom 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: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

Snack: 4 cracked pepper and olive oil Triscuits with Cabot serious sharp cheddar cheese.

Dinner: Spicy peanut chicken and broccoli. And a glass of Ponga New Zeland sauvignon blanc. And, later, a glass of Bota Box malbec.

Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on February 6, 2018 10:00 PM.

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