What I ate: July 17, 2014

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix.

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

Prepped salad veggies: celery, carrot, green pepper, cucumber, mushroom and red onion. Vacuum sealed in jars and refrigerated for future salads.

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

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

Dinner: Meatloaf, rice, gravy and fresh peas.

And 2 glasses of Urban malbec.
Dessert: Strawberries and blueberries and a Marsala.

Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.