What I ate: July 30, 2014
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Tuesday night in a freshly heated whole wheat tortilla.
Snack: 1.0 oz. Sriracha chex mix .
Grilled a package of Johnsonville "stadium" pork bratwurst, then cooled, vacuum sealed and froze individual servings.
Cleaned a bag of seedless black grapes. Washed, picked out any bad ones, and clipped the bunches into reasonable serving size chunks. Also, a rectangular glass loaf pan fits in my refrigerator much better than a round serving bowl.
Also a washed and sliced a package of strawberries.
Lunch: Turkey sandwich . With deli black forest turkey, lettuce and mayo on one slice of Barowski's wheat bread, cut in half. And Kettle Chips hot jalapeño potato chips.
Snack: Strawberries and blueberries.
Prepped and vacuum sealed 2 salads. The salad veggies included celery, carrot, green pepper, cucumber, mushroom and red onion. The cucumber and carrot were from CSA Week #7 .
Dinner: Teriyaki tempeh Caesar salad with anchovies, Olivia's butter and garlic croutons, freshly grated Parmesan and Drew's Romano Caesar dressing. With a homemade whole wheat and oat roll with butter. And a half glass of Ponga New Zealand sauvignon blanc.
And 2 glasses of Hacienda Los Haroldos malbec.
Dessert: Strawberries and blueberries and wine.
Tipped, tailed, cut, blanched (2:30) the beans from today's CSA. Vacuum sealed and refrigerated.
Weight at beginning of the day: 129.0 lbs. Weight at the beginning of the next day: 129.0 lbs.