What I ate: May 15, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

Started the poolish and soaker for homemade whole wheat bagels . I'll mix and form them on Thursday and boil and bake them on Friday.

Snack: 1.0 oz. Sriracha chex mix . And, later, a bowl of instant wakame soup and a small omusbe (rice ball).

Lunch: Beef with bean sprouts and scallion stir-fry .

Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.

Prepared a batch of salsa fresca for dinner tonight.  

Dinner: Chicken and cheese enchiladas (updated recipe).

With 1.0 oz. Garden of Eatin' blue corn tortilla chips (organic) and the rest of the salsa fresca. Between the enchilada and the chips I ate all of the salsa fresca, which had 1 tomato, 1/2 onion, 1 jalapeño, 1 clove of garlic, lime juice and salt. (I normally add some cilantro, but I forgot.)

And 2 glasses of Chimango malbec.

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

Weight at beginning of the day: 122.4 lbs. Weight at the beginning of the next day: 122.6 lbs.