What I ate: June 18, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.


Lunch: Spicy tuna salad sandwich with Kettle Chips hot jalapeño potato chips.

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

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Dinner: Whole wheat pasta with chicken, zucchini and pesto. And a glass of Fernlands New Zealand sauvignon blanc.

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Weight at beginning of the day: 130.0 lbs.
Weight at the beginning of the next day: 130.2 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 18, 2018 10:00 PM.

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What I ate: June 19, 2018 is the next entry in this blog.

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