What I ate: June 25, 2019

Breakfast: Spicy western omelette. Filling cooked Sunday and reheated, in 1 egg, freshly cooked. And a half piece of multigrain toast with butter.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Walked 2.33 miles.


Snack: 2.0 oz. Japanese rice crackers.


Dinner: Steak frites. With 3.4 oz. rib eye steak and 2.8 oz. French fries. And a glass of Bota Box malbec.

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Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.4 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on June 25, 2019 10:00 PM.

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