What I ate: May 6, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Curried veggie chicken salad croissant and a salad with green leaf lettuce, cucumber, tomato, celery, and Drew's goddess dressing.

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Snack: Cabot seriously sharp cheddar and a few almonds.


Dinner: Pork chops in garlic spinach cream sauce. And a glass of New Zealand sauvignon blanc.

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Weight at beginning of the day: 127.0 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 May 6, 2019 10:00 PM.

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