What I ate: March 24, 2014
Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion.
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: Beef with snow peas stir-fry .
Snack: 1.0 oz. cashews. And, later, 0.8 oz. peanuts.
Vacuum marinated the tofu for tonight's dinner in homemade teriyaki marinade.
Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce . And a glass of Cat's Pee on a Gooseberry Bush New Zealand sauvignon blanc.
And, later, 2 glasses of Aguaribay malbec.
Weight at beginning of the day: 129.4 lbs. Weight at the beginning of the next day: 129.8 lbs.