What I ate: March 1, 2016

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

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Annie's Tuscany Italian dressing.

Walked 2.56 miles in 44:36.

Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and dill pickle flavored popcorn seasoning.

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

Weight at beginning of the day: 132.0 lbs. Weight at the beginning of the next day: 131.6 lbs.