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