What I ate: February 11, 2016

Breakfast: Bacon, egg and cheese English muffin with 4 slices of bacon, one egg and Cabot extra sharp cheddar cheese on  a Barowski's 12-grain English muffin.

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: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pickled banana peppers, red onion and Annie's cowgirl ranch dressing.

Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese. And, later, 1.0 oz. potato chips and French onion dip. And 0.8 oz. cashews.

Dinner: Beef with snow peas stir-fry . And 2 glasses of Bota Box shiraz.

Weight at beginning of the day: 131.0 lbs. Weight at the beginning of the next day: 130.8 lbs.