What I ate: August 9, 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 .

Walked 2.56 miles in 44:50.

Lunch: Spicy black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing.

Dinner: Brook's barbecue chicken and French Fries with horseradish aioli. And 2 glasses of Bota Box zinfandel.

I like to pre-cut my chicken in the kitchen for easier eating at the table.

And the horseradish aioli is good!

Weight at beginning of the day: 132.0 lbs. Weight at the beginning of the next day: 131.6 lbs.