What I ate: September 4, 2014
Breakfast: Bacon, egg and cheese English muffin , With 3 slices of bacon, an organic egg, Cabot extra sharp cheddar cheese on a Barowski's whole wheat English muffin.
Snack: 1.0 oz. Sriracha chex mix .
Walked into town for a bunch of errands, about 1.8 miles.
Prepped salad veggies: celery, carrot, green pepper, cucumber and red onion. 2 servings vacuum sealed in jars for future salads.
Cleaned strawberries.
Lunch: Beef with scallion and broccoli stir-fry .
Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese.
And, later, some melon.
Dinner: Rigatoni with tomato, arugula, and prosciutto in spicy vodka cream sauce .
And 2 glasses of Sledgehammer El Gaucho malbec.
Dessert: Strawberries and blueberries.
Weight at beginning of the day: 127.4 lbs. Weight at the beginning of the next day: 128.2 lbs