What I ate: October 23, 2013

Breakfast: Wheat French bread French toast and bacon. I defrosted a quarter of a wheat baguette yesterday, used part of it to make garlic bread, and this is most of what remained.

My cast-iron griddle pan works really well for this breakfast. Note that the I pre-cooked and froze the bacon so the fat had already been rendered out, otherwise cooking the bacon would probably make a huge mess!

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

Lunch: Pork with bean sprouts and scallion stir-fry.

Walked 2.07 miles in 35:35.

Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.

Dinner: Japanese-style beef curry. Previously made, vacuum sealed and frozen. Reheated boil-in-bag for 20 minutes.

Weight at beginning of the day: 126.0 lbs.
Weight at the beginning of the next day: 126.2 lbs.