What I ate: September 16, 2013

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

Snack: 1.0 oz. Sriracha chex mix.

Walked to do errands in town, about 2 miles.

Post-breakfast: A half slice of Barowski's wheat bread toast with peanut butter.

Lunch: Homemade potato leek soup and a salad with cucumber, carrot, celery, green pepper and red onion and Annie's Tuscan Italian dressing and Olivia's garlic and butter croutons.

Walk/run intervals: Ease Into 5K Week 3 Day 1 at 3.0/6.0 MPH on the treadmill. 2.24 miles in 30 minutes. Longest run interval: 3:00.

Snack: An apple with 4 small piece of Cabot extra sharp cheddar cheese. And a half glass of  Pomelo New Zealand sauvignon blanc.

Dinner: Grilled ribeye steak, baked potato and broccoli.

And 2 glasses of Kaiken malbec.

Weight at beginning of the day: 126.6 lbs.
Weight at the beginning of the next day: 126.6 lbs.