What I ate: August 5, 2019

Breakfast: Kimchi scrambled eggs on a bed of rice.


Snack: 1.0 oz. Sriracha chex mix. And, later, 4 sesame crisps and some dry roasted edamame.

Lunch: Veggie chicken patty sandwich with lettuce, pickles, and mayo. With sweet potato waffle cut fries.


Snack: Peanuts and trail mix.

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


And 75 grams of Halo Top blueberry crumble (the rest of the pint).

Weight at beginning of the day: 128.0 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 August 5, 2019 10:00 PM.

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