What I ate: March 24, 2014

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

Snack: 1.0 oz. Sriracha chex mix.

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

Lunch: Beef with snow peas stir-fry.

Snack: 1.0 oz. cashews. And, later, 0.8 oz. peanuts.

Vacuum marinated the tofu for tonight's dinner in homemade teriyaki marinade.

Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce. And a glass of Cat's Pee on a Gooseberry Bush New Zealand sauvignon blanc.

And, later, 2 glasses of Aguaribay malbec.

Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 129.8 lbs.