What I ate: April 3, 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. And a Chobani Greek yogurt with granola. The hint of blueberry is good, and lower in sugar than the regular fruit on the bottom blueberry.

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Lunch: Veggie beef with snow peas.

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Snack: 1.0 oz. pita chips with roasted garlic hummus.

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Dinner: Spaghetti with meatless balls and 2 glasses of Bota Box malbec.

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Weight at beginning of the day: 127.6 lbs.
Weight at the beginning of the next day: 128.2 lbs.

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This page contains a single entry by Rick Kasguma published on April 3, 2018 10:00 PM.

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