What I ate: June 6, 2014
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, and egg. A reheat of the filling I made Tuesday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.7 oz. cashews.
Made two servings of homemade potato leek soup , one for lunch today and one for a future lunch,
Lunch: Homemade potato leek soup and a small side salad with celery, carrot, cucumber, green pepper, red onion and mushrooms and Annie's Tuscany Italian dressing.
Walked 2.54 miles in 43:24.
Snack: 0.7 oz. peanuts.
Dinner: Bratwurst on a whole wheat bun with sauerkraut . I really enjoyed this a few days ago for lunch, but by the time you add in a side salad and a beer, it's kind of a lot for lunch. This worked out really well for dinner!
A larger side salad with celery, carrot, cucumber, green pepper, red onion, mushrooms and tomatoes with Annie's Tuscany Italian dressing and Olivia's croutons.
And a Samuel Adams rebel IPA beer.
And, later, 2 glasses of Callia Bella syrah and malbec.
Weight at beginning of the day: 128.8 lbs. Weight at the beginning of the next day: 128.6 lbs.