What I ate: March 7, 2019

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Bacon and poblano pepper quiche and a side salad with green leaf lettuce, cucumber, tomato. and Drew's chipotle ranch dressing.

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Snack: Peanuts and trail mix.


Dinner: Egg roll in a bowl with 4.0 oz. loose chorizo. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.4 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 March 7, 2019 10:00 PM.

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