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What I ate: March 29, 2016

Breakfast: Spicy western omelette 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.

Snack: 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.

Dinner: Beef with bean sprouts and scallion stir-fry . And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 131.4 lbs.

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