What I ate: June 18, 2013
Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.
Snack: 1.0 oz. Sriracha chex mix . And, later, a bowl of instant wakame soup.
Lunch: Pork with scallion and broccoli stir-fry made with shallot greens.
Walked 2.26 miles in 40:33.
Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip. And a Woodchuck winter cider. That's the last of the winter, bring on the summer!
Dinner: Tingua poblana - Pork with smoky tomato sauce and potatoes . With a flour tortilla.
And 2 glasses of Alta Vista malbec.
Weight at beginning of the day: 123.6 lbs. Weight at the beginning of the next day: 123.2 lbs.