What I ate: June 24, 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.
Post-breakfast: A half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.
Baked and froze a small batch of blueberry muffins. I only make 6 at a time because I only eat one per week, and a dozen would sit in the freezer too long. Also, I only had enough blueberries for 6.
Cooked and froze 2 pounds of bacon .
Lunch: Tat soi with pancetta and quinoa .
Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday.
Snack: 0.8 oz. cashews.
Dinner: Pasta with meat sauce and zucchini . With 1/3 of a medium zucchini, 1.8 oz. whole wheat penne, 1.8 oz. beef with onions and garlic, and 5.0 oz. marinara.
And 2 glasses of Altos del Plata malbec.
Weight at beginning of the day: 128.6 lbs. Weight at the beginning of the next day: 127.8 lbs.