What I ate: May 8, 2012

Boiled and baked a batch of homemade whole wheat bagels.

Breakfast: Toasted bagel with butter and a side of bacon.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Chicken soup with soba noodles.


Snack: 0.8 oz. peanuts. And later, 4 Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese.


Did some walk/run intervals on the treadmill. Ease into 5K, Week 4, Day 2. 2.15 miles in 27 minutes. 3.2 MPH on the walk and 6.2 MPH on the run intervals.

Dinner: Roast beef, rice, gravy and broccoli. I reheated the previously cooked, sliced, vacuum sealed and frozen eye of round roast beef in the sous vide, microwaved the broccoli, cooked the rice in the rice cooker and reheated the previously made gravy in a saucepan on the stove.

And 2 glasses of Blackstone pinot noir, California, 2010.

Weight at beginning of the day: 120.2 lbs.
Weight at the beginning of the next day: 119.0 lbs.