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.