Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg.
Snack: 1.0 oz. Sriracha chex mix .
Lunch: Barbecued pork sandwich with Kettle Chips barbecue potato chips.
Snack: 1.0 oz. pretzels and a Saranac pale ale.
Prepped salad veggies. This week's salads will have celery, carrot, green pepper, cucumber and red onion. Vacuum sealed in jars.
Dinner: Filet mignon steak, sautéed chard and risotto.
I tried a new technique of making risotto in the sous vide machine (new recipe), which really doesn't work all that well. Live and learn. It was a two-sous vide day with steak cooking at 132°F and risotto at 182°F.
And 2 glasses of Middle Sister malbec.
A green juice . With apple, pear, blueberries, green chard and ginger. I made it yesterday and vacuum sealed and refrigerated it. I was intending to drink it much earlier but I forgot. It had already lost some of its nutritional benefits, so I added some vodka. It was delicious!
Weight at beginning of the day: 124.8 lbs. Weight at the beginning of the next day: 123.6 lbs.
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg.
Snack: 1.0 oz. Sriracha chex mix .