What I ate: January 5, 2016

Breakfast: Spicy western omelette . Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Snack: 1.0 oz. Sriracha chex mix . And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing and a Brooklyn Brown Ale.

Snack: Cheese snack plate . With Great Hill Blue raw milk blue cheese, Vermont Creamery herbed chevre, Cabot hunter's seriously sharp cheddar, almonds and ak-mak sesame crackers.

Sliced, vacuum sealed and froze 8 servings of Mom's roast beef for stir-fry.

Dinner: Mom's roast beef, rice, gravy and broccoli. And 2 glasses of Bota Box Nighthawk Black.

Weight at beginning of the day: 129.2 lbs. Weight at the beginning of the next day: 129.4 lbs.