What I ate: May 21, 2012

Breakfast: Egg, toast and bacon.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Zucchini and bacon stir-fry with rice.


Snack: 0.7 oz. peanuts.

Did some walk/run intervals on the treadmill. Ease into 5K, Week 5, Day 1. 2.51 miles in 30 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals. The run intervals were 5, 4, 5 and 4 minutes.

Dinner: Filet mignon steak and a salt and olive oil rubbed baked potato with butter and sour cream. The steak was grilled, chilled, vacuum sealed and frozen, then reheated from frozen in the sous vide at 132°F for 45 minutes to perfect medium-rare. The steak was a little large so I cut the larger portion down to a 5.4 oz. portion size. And I only ate about 2/3 of the ridiculously large 8.4 oz. baked potato. I make Yukon Gold potatoes because they're generally much smaller than the even larger Russet potatoes these days, but this one was pretty big.

And 2 glasses of Cupcake malbec.


Weight at beginning of the day: 123.0 lbs.
Weight at the beginning of the next day: 119.8 lbs.