What I ate: April 19, 2019


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


Lunch: Quiche Lorraine and a side salad with lettuce mix, cucumber, tomato, and Drew's goddess dressing.


Grilled, vacuum sealed, and froze 8 chicken breast tenders for pizza, chicken and cheese enchiladas, etc.


Diced, sautéed, vacuum sealed, and froze 4 chicken breast tenders for Spicy peanut chicken and broccoli.


Snack: 2.0 oz. Japanese rice crackers.

Dinner: Zucchini and lentil pasta with meatless balls and homemade marina. And a glass of Bota Box malbec.


Weight at beginning of the day: 128.6 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 April 20, 2019 10:00 PM.

Zucchini and lentil pasta with meatless balls and homemade marina was the previous entry in this blog.

What I ate: April 21, 2019 is the next entry in this blog.

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