What I ate: June 5, 2018

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. And a piece of multigrain toast with butter.


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

Lunch: Spicy tuna salad croissant and Kettle Chips hot jalapeƱo potato chips.


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


Dinner: Grilled salmon and rice. And a glass of Ponga New Zealand sauvignon blanc.


Weight at beginning of the day: 129.6 lbs.
Weight at the beginning of the next day: 129.0 lbs.

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This page contains a single entry by Rick Kasguma published on June 5, 2018 10:00 PM.

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