What I ate: May 17, 2016

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

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.

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. almonds.

Walked 2.56 miles in 43:02.

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.

Snack: 0.9 oz. almonds.

Dinner: Pork with bean sprouts and scallion stir-fry . And 2 glasses of Hardy's shiraz.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 129.6 lbs. Weight at the beginning of the next day: 129.6 lbs.