What I ate: March 4, 2014
Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.
Snack: 1.0 oz. Sriracha chex mix .
Cooked and froze 2 pounds of bacon .
Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.
Lunch: Veggie sausage and green pepper stir-fry
Snack: 1.0 oz. cashews.
Dinner: Steak and baked potato .
And 2 glasses of Ruta 22 malbec.
Weight at beginning of the day: 128.8 lbs. Weight at the beginning of the next day: 127.6 lbs.