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.

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.

Lunch: Veggie beef with snow peas.

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

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

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

About this Entry

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

What I ate: April 2, 2018 was the previous entry in this blog.

What I ate: April 4, 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