What I ate: June 19, 2014
Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.7 oz. peanuts.
Lunch: Teriyaki tempeh Caesar salad (new post) and a whole wheat and oat dinner roll with butter.
Prepared salad veggies: carrot, celery, radish, green pepper, red onion and cucumber. Vacuum sealed in jars they'll last several days in the refrigerator.
Prepared ground beef, onions and garlic for pasta with meat sauce. 7 servings of 1.8 oz. each, vacuum sealed and frozen.
Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus .
Cleaned a package of fresh strawberries.
Dinner: Brook's Barbecued Chicken (previously frozen).
And a salad with carrot, celery, radish, green pepper, red onion, cucumber, grape tomatoes, Annie's Tuscany Italian dressing and Olvia's butter and garlic croutons.
And 2 glasses of Kaiken malbec.
Dessert: Fresh strawberries and blueberries and a Unicum liqueur.
Weight at beginning of the day: 128.6 lbs. Weight at the beginning of the next day: 128.0 lbs.