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.


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!


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


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.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives