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.