What I ate: June 17, 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 . And, later, 0.7 oz. cashews.

Cooked and froze 2 pounds of bacon . 

Walked 2.56 miles in 43:04.

Lunch: Pork with shallot green and broccoli stir-fry .

Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus .

Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday.

Dinner: Pasta with meat sauce and zucchini . With 2.0 oz. whole wheat penne pasta, 1.8 oz. ground beef with onions and garlic (previously frozen), 5.0 oz. organic pasta sauce (previously frozen) and 1/3 of a medium zucchini.

2 glasses of Amado sur malbec/bondara blend.

Weight at beginning of the day: 129.4 lbs. Weight at the beginning of the next day: 128.4 lbs.