Thursday, March 19

Breakfast: (~2/5 of a) canteloupe

Lunch: Lean Cuisine three cheese stuffed rigatoni

Snack: DQ chocolate mint dilly bar

Snack: two spoonfuls of honey nut cherrios

Dinner: stir-fried cucumber, carrots, mushrooms, eggs, and preserved radish with white rice; small portion of leftover kalua pork

Dessert: three strips of dried mango

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