What I ate: April 24, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg.

Snack: 1.0 oz. Sriracha chex mix .

Cooked a batch of extra spicy Italian sausage. Individually vacuum sealed and froze for spaghetti with Italian sausage or homemade pizza .

Vacuum marinated the tofu in homemade teriyaki marinade for tonight's dinner.

Blanched some green beans, probably for spicy green beans . Snap the ends of the green beans, add to a pot of boiling salted water and blanch for 90 seconds. Immediately drain, put into cold water, drain again, vacuum seal and refrigerate.

Lunch: Sardines, spinach and rice .

Made a batch of homemade sweet and spicy garlic sauce for tonight's dinner, plus one meal in the future.

Snack: 3.1 oz. plain organic Greek yogurt with 0.1 oz. Vermont maple syrup and 1.0 oz. of homemade granola.

Walked 3.93 miles in 1:08:50.

Dinner: Broccoli and celeriac with sesame tofu in spicy garlic sauce .

And 2 glasses of Eagle's Rock malbec.

Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.

Weight at beginning of the day: 121.6 lbs. Weight at the beginning of the next day: 122.4 lbs.