What I ate: April 16, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

Snack: 1.0 oz. Sriracha chex mix.

Walked to the Village Variety, about 1.6 miles.

Lunch: Green chard with pancetta and rice. There's 1.5 oz. of pancetta and an entire bunch of green chard in this one serving!

Snack: 0.8 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.

Dinner: Bacon cheeseburger. With a 4.5 oz. homemade hamburger patty, Cabot cheddar cheese, 1 slice of bacon and  barbecue sauce on a whole wheat hamburger bun. With 3.0 oz. Cascadian organic French fries, seasoned. And Woodstock organic bread and butter pickles.

And 2 glasses of Trapiche malbec.

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

Weight at beginning of the day: 123.2 lbs.
Weight at the beginning of the next day: 121.6 lbs.