What I ate: April 22, 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.

Snack: 1.0 oz. Sriracha chex mix.

Walked 1.6 miles to the Village Variety.

Lunch: Tofu, broccoli and scallion stir-fry with rice.


Snack: 0.7 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.

Dinner: Whole wheat penne pasta with Italian sausage, zucchini, onions and marinara sauce.

And 2 glasses of A mano primitivo (Italian zinfandel).

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

Weight at beginning of the day: 122.8 lbs.
Weight at the beginning of the next day: 122.2 lbs.