What I ate: July 2, 2014
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Tuesday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. cashews.
Lunch: Tofu, broccoli and scallion stir-fry .
Grilled a package of Johnsonville pork "stadium style" bratwurst . Vacuum sealed and frozen for a quick future meal.
Snack: 0.8 oz. peanuts.
Prepared salad veggies. Only two salads this week because I'll be at the lake for a number of meals for the Fourth of July. Carrot, celery, green pepper, mushroom and red onion.
Dinner: Rib-eye steak, salad and fresh peas . I previously grilled, vacuum sealed and froze the steak; all I needed to do is reheat it for 45 minutes from frozen at 132°F in the sous vide.
Salad with carrot, celery, green pepper, mushroom, red onion and tomato with Annie's Asian sesame dressing. And Olivia's garlic and butter croutons.
I never really liked peas. Canned peas are right out. Frozen peas I can eat, unhappily. But these fresh peas from the CSA this week are awesome! Shelled and cooked for 1 minute in salted water, then seasoned with a tiny bit of butter, salt and freshly ground pepper they're amazing!
And 2 glasses of Cupcake malbec.
And I made a batch of tonkatsu , the ridiculously labor-intensive Japanese panko-breaded deep-fried pork. It is delicious, and it's one of my favorite foods, so I guess it's worth it! Frozen for future meals and easy to reheat - 8 minutes at 375°F on a sheet pan in the oven from frozen.
And the remaining edges of the pork roast, cooked in the sous vide, chilled, sliced, vacuum sealed and frozen for future stir-fry lunches.
Weight at beginning of the day: 128.4 lbs. Weight at the beginning of the next day: 127.8 lbs.