What I ate: October 4, 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 .

Lunch: Chicken soup with soba noodles and spinach .

Walked 2.56 miles in 45:10.

Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Grilled chicken and cheese quesadilla . With 1.0 oz. tortilla chips and salsa. And a Southern Tier 2X IPA.

Weight at beginning of the day: 133.2 lbs. Weight at the beginning of the next day: 133.0 lbs.