What I ate: June 6, 2013

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix .

I made a batch of hummus (new recipe). I can't remember the last time I made it. But this was really good and I'll definitely be making this again.

Prepped salad veggies. I haven't done this since last summer; I guess it's summer again! Today we have: carrot, celery, cucumber, green pepper and mushrooms. Vacuum sealed in glass jars they'll last for 5 days, maybe a week. It would be insanity to do all this work for one salad for one person, but amortized across 4 salads, it's not so bad.

And lettuce for salad, washed, cut, divided and vacuum sealed. Romaine lettuce keeps really well vacuum sealed, at least a week, maybe even two, even after cutting.

Lunch: Something completely different and pretty healthy! A salad with lettuce, carrot, celery, cucumber, green pepper and mushrooms with Annie's Tuscan Italian salad dressing. Homemade hummus with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Cupcake New Zealand sauvignon blanc.

Snack: 1.0 oz. New York Style red hot chili pepper baked pita chips and homemade hummus . The 2 oz. ramekin is perfect for a single serving of hummus, too. This is much healthier than my potato chips with bacon and horseradish sour cream dip. The pita chips are baked not fried and the hummus is basically just chickpeas and a tiny bit of olive oil.  

Dinner: Chicken and mushrooms with balsamic sauce and risotto . It only takes a half hour, but it's a busy half hour because both dishes need to be cooked at the same time and both require quite a bit of attention. It is delicious, however.

And 2 glasses of Chimango malbec.

Weight at beginning of the day: 122.4 lbs. Weight at the beginning of the next day: 122.0 lbs.