Breakfast: Homemade whole wheat bagel with 2.0 oz. Grindstone wild salmon lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

Lunch: Roasted turkey and cabbage stir-fry with garlic. And rice. 3.0 oz. Misty Knoll turkey.

Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. of homemade granola .

Dinner: 5.5 oz. roast beef with rice, gravy and asparagus. And 2 glasses of Parker Station pinor noir.

Normally when I make a roast beef like Mom makes I use an eye of round roast but pickings were slim at the grocery store this morning so I settled for a chuck roast. I seasoned at and roasted it at 350°F for 1 hour. After 20 minutes I added 8 oz. of water to the pan and drizzled soy sauce on the roast.

When I ended up doing was hacking apart the roast along the internal fat lines, trimming off the fat, then thinly slicing for serving. I got two 6.0 oz. servings of sliced roast beef and five servings of 3.1 oz. of small pieces for stir-fry. I also made pan gravy with the pan dripping and about 0.3 oz. of More than Gourmet demi glace stock base along with 1/4 cup flour in 12 oz. water.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle.

Snack: 0.7 oz. pretzels, 0.7 oz. Madhouse Munchies sour cream and onion potato chips and s chocolate chip cookie .

Steps: 9,118

Weight at beginning of the day: 111.6 lbs. Weight at the beginning of the next day: 110.8 lbs.

Breakfast: Homemade whole wheat bagel with 2.0 oz. Grindstone wild salmon lox, 1.0 oz. Organic Valley cream cheese, tomato and red onion.

Lunch: Roasted turkey and cabbage stir-fry with garlic. And rice. 3.0 oz. Misty Knoll turkey.