What I ate: March 13, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of whole wheat toast with butter.

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Snack: 1.0 oz. Sriracha chex mix. And, later, a Chobani pomegranate Greek yogurt with granola.

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Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

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Snack: 1.0 oz. cashews.


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

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

About this Entry

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

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