What I ate: June 17, 2018

Breakfast: Bagel, lox and cream cheese on a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo and egg for breakfast Wednesday and Friday.

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Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary.

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Snack: Toasted mini-bagel with butter.

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Snack: 1.0 oz. tortilla chips and salsa.

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Dinner: Roasted chicken and cabbage stir-fry and rice. And a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 131.0 lbs.
Weight at the beginning of the next day: 130.0 lbs.

About this Entry

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

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What I ate: June 18, 2018 is the next entry in this blog.

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