What I ate: September 12, 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 .

Lunch: Tofu, broccoli and scallion stir-fry with rice.

Cooked a pork roast in the sous vide (1:30 at 155°F), cooled, cut and vacuum sealed packages for stir-fry meat. 7 lunch-sized (3.2 oz.) servings.

Prepared a batch of Japanese-style beef curry ; 4 servings vacuum sealed and frozen.

Snack: Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese and a half glass of Pomelo New Zealand sauvignon blanc.

Dinner: Nachos with taco-seasoned ground beef, black beans, jalapeños and cheddar cheese, With a side of salsa and sour cream.

And 2 glasses of Cholila Ranch malbec.

Made a batch of homemade spicy pork breakfast sausage patties .

Weight at beginning of the day: 125.4 lbs. Weight at the beginning of the next day: 125.8 lbs.