What I ate: April 26, 2018

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Wilted kale salad with pancetta (new recipe). This was really good!

Snack: Stacy's jalapeƱo pita chips with roasted garlic hummus.

Dinner: Roast beef, rice and gravy and green beans. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on April 26, 2018 10:00 PM.

Wilted kale salad with pancetta was the previous entry in this blog.

What I ate: April 27, 2018 is the next entry in this blog.

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