What I ate: April 19, 2016

Breakfast: Spicy western omelette . Filling cooked Monday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.9 oz. cashews.

Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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 Drew's chipotle ranch dressing.

Walked 2.56 miles in 43:41.

Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, and dill pickle flavored popcorn seasoning.

Dinner: Spicy sesame shrimp with snow peas . And a half glass of Ponga New Zealand sauvignon blanc.

Dessert: A square of Ghiradelli sea salt soiree dark chocolate bar, strawberries, and a 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 131.4 lbs. Weight at the beginning of the next day: 130.2 lbs.