What I ate: April 17, 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.


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. And, later, 0.7 oz. peanuts.

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Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 127.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 17, 2018 10:00 PM.

What I ate: April 16, 2018 was the previous entry in this blog.

Roasted root vegetable Japanese curry is the next entry in this blog.

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