Saturday, April 25

Pre-Race Fuel: cool mint chocolate Clif Bar

Post-Race Treat: organic chocolate drizzle Popumz multigrain crisps

Brunch: mini loaf of zucchini bread from Roadrunner Park Farmers’ Market (I thought this was a great buy at only $1, but the bread was very dry and not what I’m used to when I think of zucchini bread. I won’t be getting it again.)

Dinner: deep fried matzo balls with ranch dressing and Van Wyck Expressway skillet (ham, bacon, mushrooms, onions, tomato, green peppers, and cheddar cheese mixed with homefries and topped with two eggs over medium) from Chompie’s

Snack: nine strips of dried mango and small bread roll from Chompie’s

Exercise: 3.1 mile race – Run for the Cheetah 5k (Adidas)

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