What I ate: March 17, 2016
Breakfast: Bacon, egg and cheese English muffin with 3 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 .
Lunch: Turkey club sandwich with 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.
Snack: 1.0 oz. almonds.
Dinner: Shepherd's Pie .
I made gravy from the lamb stock I made two days ago.
And made the pie with 2.5 oz. lamb, 1.0 oz. frozen peas, 1.0 oz. frozen carrots, 2.5 oz. gravy and 2.5 oz. mashed potatoes.
And 2 glasses of Bota Box malbec.
Weight at beginning of the day: 131.2 lbs. Weight at the beginning of the next day: 131.0 lbs.