What I ate: May 21, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.


Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato and Annie's goddess dressing.

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Snack: A piece of Cabot seriously sharp cheddar and a few almonds.

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And a few strawberries.

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Dinner: Grilled veggie burger (updated post) with cheese, potato salad, and coleslaw.

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Weight at beginning of the day: 129.2 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 May 21, 2018 10:00 PM.

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What I ate: May 22, 2018 is the next entry in this blog.

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