What I ate: May 24, 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 .

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.

Made cucumber yogurt sauce for today's lunch.

Made a batch of Sriracha chex mix .

Walked 2.56 miles in 44:44.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with 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.

Walked to the bank, 1.34 miles.

Snack: 1.0 oz. Stacy's fire roasted jalapeño pita chips and homemade hummus (previously frozen).

Dinner: Fried clams and French fries . And a Long Trail Stand Up.

Dessert: Strawberries and blueberries. And 2 glasses of Bota Box zinfandel.

Weight at beginning of the day: 129.8 lbs. Weight at the beginning of the next day: 129.8 lbs.