What I ate: February 11, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Quinoa with prosciutto, garlic, tomato and chard (new recipe).

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Snack: 1.0 oz. potato chips with bacon and horseradish sour cream dip.

Dinner: Steak and baked potato.

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And 2 glasses of Murphy-Goode cabernet sauvignon.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 122.2 lbs.
Weight at the beginning of the next day: 120.6 lbs.