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.