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).

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.

Snack: 1.0 oz. Stacy's everything bagel chips.

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

And 2 glasses of Eastpoint zinfandel, California, 2015.

And 4 caramel sea salt cookies, 30 grams, 150 calories.

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.

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