What I ate: August 7, 2013
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. I made the filling yesterday so all I had to do is reheat the filling (40 seconds in the microwave) and a tortilla (40 seconds in the microwave in a damp towel) and combine the two for a quick and delicious breakfast!
Snack: 1.0 oz. Sriracha chex mix .
Lunch: Ham and Swiss cheese sandwich . With Virginia baked ham, Swiss cheese and Dijon mustard on one slice of Barowski's whole wheat bread, cut in half. With Kettle Chipshot jalapeño potato chips.
Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.
Prepped salad veggies. Only two salads this week, with cucumber, carrot, celery, mushroom and red onion. The cucumber and carrot are from the CSA, week #7 and week #8.
Dinner: Salad with cucumber, carrot, celery, mushroom, red onion and grape tomatoes. With Annie's Tuscan Italian dressing and Olivia's garlic and herb croutons.
And Mom's filet mignon steak, previously frozen and reheated sous vide, 45 minutes at 132°F.
And 2 glasses of Trapiche malbec.
Weight at beginning of the day: 124.6 lbs. Weight at the beginning of the next day: 123.6 lbs.