What I ate: May 6, 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 .
Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.
Lunch: Beef with snow peas stir-fry .
Snack: 0.8 oz. peanuts.
Dinner: Chicken paprika .
And a glass of Smoke Stack New Zealand sauvignon blanc.
And, later, 2 glasses of Hacienda Los Haroldos malbec.
Cooked the filling for tomorrow and Friday's chorizo reakfast burrito . With chorizo, onion, green pepper, jalapeño, and egg.
Weight at beginning of the day: 128.8 lbs. Weight at the beginning of the next day: 127.8 lbs.