What I ate: March 19, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

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Dinner: Roasted pork (bone-in). The grocery store rarely has this cut of meat, so I was excited to find it today! With rice, green beans, and a glass of Fish Eye shiraz.

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Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.8 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on March 19, 2018 10:00 PM.

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