What I ate: May 6, 2012

Breakfast: Bagel, lox and cream cheese. On a homemade whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Beef with broccoli and scallion stir-fry.

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Snack: 4 Garden valley veggie Wheat Thins toasted crisps with Cabot extra sharp cheddar. And a half glass of Urban Riesling.

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Started the soaker and poolish for a batch of homemade whole wheat bagels.


Did some walk/run intervals on the treadmill. Ease into 5K, Week 4, Day 1. 2.10 miles in 26 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals. This was tougher - the run intervals were 4, 6, and 4 minutes.


Dinner: Iron Chef Chinese buffet with Mom and Dad.

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Weight at beginning of the day: 118.8 lbs.
Weight at the beginning of the next day: 120.6 lbs.