Kami's Food Journal 5/14

Breakfast: 1 cup raisin bran, 1 cup soy milk
Lunch: Activia Vanilla yogurt (4oz), about 15 baby carrots
Dinner: 1 1/2 cups pasta salad (macaroni, green pepper, corn, peas, cheese, tuna, pickles, mayo, mustard), 1 piece of toast (whole wheat homemade bread), nutty bar
Snacks: 1 Natures Valley sweet and salty nut granola bar, 10 wheat thins

Water: 64 oz (woohoo!)