What I ate: March 6, 2018

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

ate.2018.03.06.b.jpg
Snack: 1.0 oz. Sriracha chex mix.


Lunch: Spicy tuna salad sandwich on whole wheat bread and side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

ate.2018.03.06.l.jpg
Snack: 1.0 oz. Stacy's everything bagel chips.


Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce.

ate.2018.03.06.d.jpgate.2018.03.06.c1.jpg
And 2 glasses of Eastpoint zinfandel, California, 2015.

ate.2018.03.06.e.jpg
And 4 caramel sea salt cookies, 30 grams, 150 calories.

ate.2018.03.06.t.jpg
Weight at beginning of the day: 127.0 lbs.
Weight at the beginning of the next day: 126.6 lbs.

About this Entry

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

What I ate: March 5, 2018 was the previous entry in this blog.

What I ate: March 7, 2018 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives