What I ate: March 21, 2020


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Snack: 1.0 oz. Sriracha chex mix. And, later, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.

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Walked 2.05 miles in 36:39


Snack: 1.0 oz. Tortilla chips and guacamole

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Boiled and baked a batch of homemade whole wheat bagels.

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Dinner: Second part of the take-out from The Tulip and Rose in Franklin, NY. Kitsune Nabe (clay pot stewed tofu: enoki mushrooms, rice cakes, nori seaweed, palm hearts, carrots, snow peas, daikon, bean sprouts; vegan, gluten-free) and some more pakora. There was a lot more food than I anticipated so I didn't eat the whole thing and saved he rest for another meal.

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Weight at beginning of the day: 134.0 lbs.
Weight at the beginning of the next day: 132.4 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match
the current scale.

About this Entry

This page contains a single entry by Rick Kasguma published on March 21, 2020 10:00 PM.

What I ate: March 20, 2020 was the previous entry in this blog.

Quorn pesto and mozzarella veggie cutlet sandwich is the next entry in this blog.

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