What I ate: March 14, 2014
Breakfast: Corned beef hash, egg and toast .
Snack: 1.0 oz. Sriracha chex mix .
Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.
Lunch: Homemade clam chowder and a small slice of wheat French bread.
Walked 2.24 miles in 39:10.
Snack: 0.8 oz. peanuts.
Dinner: Tonkatsu , rice and sautéed cabbage.
And 2 glasses of E. Guigal Côtes du Rhône.
I prepared the filling for tomorrow's breakfast, chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. It takes a while to cook but reheats well, served with a freshly heated tortilla.
Weight at beginning of the day: 127.4 lbs. Weight at the beginning of the next day: 128.0 lbs.