What I ate: April 20, 2013

Breakfast: Raisin toast and bacon.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog bun with Dijon mustard and pickle relish. And Kettle Chips hot jalapeño potato chips.

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Snack: 0.8 oz. pretzels and a Saranac pale ale.

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Dinner: Ground beef taco with Cabot cheddar cheese, Green Mountain Gringo spicy salsa and lettuce. With 1.0 oz. Garden of Eatin' organic blue corn tortilla chips and salsa.

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And 2 glasses of Padrillos malbec.

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


Weight at beginning of the day: 122.6 lbs.
Weight at the beginning of the next day: 122.0 lbs.