What I ate: August 18, 2013

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

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Snack: 1.0 oz. Sriracha chex mix. And a spicy Blood Mary.


Snack: Cantaloupe and blueberries. And, later, 0.7 oz. peanuts.

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Lunch: Beef with scallion and broccoli stir-fry and rice.

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Walk/run intervals: Ease Into 5K Week 3 Day 1 at 3.2/6.2 MPH on the treadmill. 2.33 miles in 30 minutes. Longest run interval: 3:00.


Snack: Apple and Cabot extra sharp cheddar cheese. And a half glass of Casal Garcia vinho verde.

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Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 126.0 lbs.