What I ate: May 10, 2016
Breakfast: Spicy western omelette . Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.7 oz. almonds.
Lunch: Spicy black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's chipotle ranch dressing.
Waked 2.56 miles in 42:50.
Snack: 4 cracked pepper and olive oil Triscuits with Cabot hunters seriously sharp cheddar cheese.
Dinner: Steak salad dinner with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion, Olivia's garlic croutons and Annie's Asian sesame dressing. And 2 glasses of Bota Box malbec.
Dessert: Strawberries and blueberries.
Weight at beginning of the day: 130.4 lbs. Weight at the beginning of the next day: 130.0 lbs.