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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.

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