What I ate: September 18, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.

Cooked and froze 2 pounds of bacon.

Started the poolish and soaker for homemade whole wheat bagels.

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

CSA Week #15!

Snack: Fresh edamame. Boiled for 4:30 in salted water, drained, and sprinkled with salt. Delicious! This is half of what came in the CSA today.

Walk/run intervals: Ease Into 5K Week 3 Day 2 at 3.2/6.2 MPH on the treadmill. 2.33 miles in 30 minutes. Longest run interval: 3:00.

Dinner: Penne pasta with Italian sausage, zucchini, onions and marinara sauce.

And 2 glasses of Alta Vista malbec.

Weight at beginning of the day: 125.4 lbs.
Weight at the beginning of the next day: 125.4 lbs.