What I ate: July 30, 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. And, later, 4 sesame seaweed snacks and some dry roasted edamame.


Baked the Black bean brownie batter from the previous week's Hungyroot. 17 minutes at 350°F. I tasted one - they're pretty good!



Lunch: Asian salad with kale pesto and crunchy carrot lentil mix.This is the second and last serving of this. I like it!

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Dinner: Cheeseburger and Kettle Chips hot jalapeño. And a glass of Bota Box malbec.

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Weight at beginning of the day: 127.8 lbs.
Weight at the beginning of the next day: 128.0 lbs.

About this Entry

This page contains a single entry by Rick Kasguma published on July 30, 2019 10:00 PM.

What I ate: July 29, 2019 was the previous entry in this blog.

Kohlrabi noodles, brown rice quinoa, and kale pesto is the next entry in this blog.

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