What I ate: April 3, 2014

Breakfast: Bacon, egg and cheese English muffin. With 3 slices of bacon, an organic egg, and Cabot extra sharp cheddar cheese on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


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

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Lunch: Grilled Hebrew National hot dog with Cabot cheddar cheese and pickled jalapeƱos on a whole wheat bun, Kettle Chips hot jalapeƱo potato chips and a Saranac pale ale.

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Walked 2.53 miles in 43:23.


Snack: 1.0 oz. cashews.


Made a batch of Japanese-style beef curry. Vacuum sealed and froze 5 servings.

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Dinner: Pork teriyaki (previously frozen). And rice.

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And 2 glasses of Ergo tempranillo.


Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 127.6 lbs.