What I ate: July 29, 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 .
Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday.
Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.
Walked 2.51 miles in 43:30.
Lunch: Veggie sausage and green pepper stir-fry .
Snack: 0.8 oz. cashews.
Dinner: Pasta with chicken, summer squash and garlic scape pesto . With 1.8 oz. whole wheat penne, 2.4 oz. grilled chicken, a small summer squash from CSA Week #7 and 1.9 oz. homemade garlic scape and basil pesto.
With a piece of homemade ciabatta bread with fleur de sel and olive oil. And a glass of Ponga New Zealand savuignon blanc.
And, later, 2 glasses of Zuccardi cabernet sauvignon.
Weight at beginning of the day: 128.6 lbs. Weight at the beginning of the next day: 129.0 lbs.