What I ate: March 6, 2016
Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.
Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary .
Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.
Snack: Cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese, ak-mak crackers, and a few almonds.
And, later, 1.0 oz. Doritos.
Dinner: Iron Chef Chinese Buffet in Oneonta, NY with Mom and Dad.
Weight at beginning of the day: 132.6 lbs. Weight at the beginning of the next day: 132.8 lbs.