BREAKFAST: 1 slice of homemade WW toast, SB, seafood salad, a banana, and a glass of milk.
SNACK: 6 Triscuit Crisps with natural peanut butter
LUNCH: Seafood salad on a WW Deli Flat, raw string beans, an apple
SUPPER: Low Fat cream of mushroom soup with skim milk and tuna on 2 slices of homemade WW toast, leftover carrots from Monday, and a glass of skim milk.
EXERCISE: After school it was beautiful so I walked to the PO to mail the Reporter to my mom, stopped at the bank, then walked up Main Street to the Library, then back home. (And all that way, carrying a bag with 4 books in it!) It felt wonderful!
SNACK: I got hungry about 7:30 and had 5 pieces of crud (cheese curds)