What I ate: March 13, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Cooked and froze 2 pounds of bacon .

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary .

Walked 2.56 miles in 44:30.

Lunch: Veggie bánh mì-style sandwich (new recipe). And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing. And a half glass of Starborough New Zealand sauvignon blanc.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday. 

Cheese plate with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, ak-mak sesame crackers and a few almonds. And a half glass of Starborough New Zealand sauvignon blanc.

And, later, 1.0 oz. Doritos.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.

Weight at beginning of the day: 133.0 lbs. Weight at the beginning of the next day: 132.0 lbs.