What I ate: October 30, 2014
Breakfast: Bacon, egg and cheese English muffin . With 3 slices of bacon, an organic egg and Cabot extra sharp cheddar cheese on a Barowski's whole wheat English muffin.
Snack: 1.0 oz. Sriracha chex mix .
Lunch: Potato leek soup with homemade ciabatta bread (previously frozen) with fleur de sel and olive oil.
Walked 2.50 miles in 43:20.
Snack: Homemade guacamole and 1.0 oz. tortilla chips. I forgot that I had this in the refrigerator. Vacuum sealed and refrigerated it was safe to eat still, but the avocado gets mushy 4 days out. And, later, 0.7 oz. peanuts.
Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce .
And 2 glasses of William Hill cabernet sauvignon.
Dessert: Cantaloupe.
Weight at beginning of the day: 126.2 lbs. Weight at the beginning of the next day: 125.8 lbs.