What I ate: July 1, 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 .

Cooked and froze 2 pounds of bacon . 

Lunch: Pork with scallion and broccoli stir-fry .

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

Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus . And a half glass of Kim Crawford New Zealand sauvignon blanc.

Made and froze a batch of sautéed teriyaki tempeh .

Dinner: Tonkatsu and rice.

And 2 glasses of Cupcake malbec.

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