What I ate: April 7, 2020

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, habanero chickpeas, dry roasted edamame, and 3 seaweed sesame crisps.


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

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Walked 2.05 miles.


Snack: 4 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese.


Dinner: Beef with bean sprouts and scallion stir-fry. And a glass of Bota Box malbec.

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Prepared a package of chicken breast tenders. 3 packages of around 5 oz. each vacuum sealed and frozen raw. And 6 packages of a single grilled chicken breast tender around 2.0 oz..

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Weight at beginning of the day: 133.2 lbs.
Weight at the beginning of the next day: 132.2 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 April 7, 2020 10:00 PM.

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What I ate: April 8, 2020 is the next entry in this blog.

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