What I ate: January 6, 2014

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

Cooked and froze 2 pounds of bacon.

Snack: 1.0 oz. Sriracha chex mix.

Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter. I ate breakfast at 5:00 A.M., so I was hungry again.

Lunch: Pork with scallion and broccoli stir-fry.

Snack: 0.8 oz. cashews.

Walk/run intervals, half length, 1.10 miles in 15 minutes on the treadmill. 3.0/6.0 MPH. Ease Into 5K, Week 2, Day 2. Run intervals of 1:00 and 1:30. 

Dinner: Japanese-style curry with rice. And 2 glasses of Cupcake malbec.

Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 128.0 lbs.