What I ate: May 3, 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 .

Walked into town to run errands, about 1.5 miles.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, banana pepper and red onion with Drew's chipotle ranch dressing.

Snack: 1.0 oz. almonds.

Dinner: Turkey and cabbage stir-fry .

Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.

Weight at beginning of the day: 130.4 lbs. Weight at the beginning of the next day: 130.2 lbs.