What I ate: August 18, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Snack: 1.0 oz. Sriracha chex mix . And a spicy Blood Mary .

Snack: Cantaloupe and blueberries. And, later, 0.7 oz. peanuts.

Lunch: Beef with scallion and broccoli stir-fry and rice.

Walk/run intervals: Ease Into 5K Week 3 Day 1 at 3.2/6.2 MPH on the treadmill. 2.33 miles in 30 minutes. Longest run interval: 3:00.

Snack: Apple and Cabot extra sharp cheddar cheese. And a half glass of Casal Garcia vinho verde.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 125.0 lbs. Weight at the beginning of the next day: 126.0 lbs.