What I ate: January 21, 2014
Breakfast: French toast and bacon . I made wheat French bread french toast yesterday and refrigerated 1 serving and vacuum sealed and froze 2 servings.
I reheated the French toast and the pre-cooked frozen bacon on the griddle pan. I usually use a sheet pan in the oven, 8 minutes at 350°F when the French toast is frozen.
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.7 oz. peanuts.
Made a new batch of sriracha chex mix .
Lunch: Pork with scallion and broccoli stir-fry with rice.
Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday or Saturday.
I pre-cooked the sautéed salmon . It's seasoned, vacuum sealed, cooked in the sous vide for 30 minutes at 138°F, then sautéed in butter. I refrigerated one piece for dinner tonight and vacuum sealed and froze the two remaining fully cooked servings for future quick-and-easy dinners.
Snack: An apple with Cabot extra sharp cheddar cheese.
Dinner: Sautéed salmon with risotto . And a glass of Ponga New Zealand sauvignon blanc. This was delicious!
Risotto is a pain to cook, but it's so delicious. Here it is in progress:
And 2 glasses of Kaiken malbec.
Weight at beginning of the day: 128.2 lbs. Weight at the beginning of the next day: 127.6 lbs.