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What I ate: August 14, 2014

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. cashews.

Prepped salad veggies: celery, carrot, green pepper, cucumber, red onion and mushroom. 2 servings vacuum sealed in jars for future salads.

Lunch: Zucchini and bacon stir-fry

Made a batch of sautéed teriyaki tempeh . Vacuum sealed and froze 3 servings. It's really tasty and I substitute it for chicken in things like Caesar salad and stir-fries .

Snack: 0.7 oz. peanuts.

Dinner: Chicken Caesar salad with grilled chicken, anchovies, Drew's Romano Caesar dressing and Olivia's butter and garlic croutons. And a homemade whole wheat and oat roll but butter. And a glass of Ponga New Zealand sauvignon blanc.

And 2 glasses of Santa Julia reserva malbec.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 128.8 lbs. Weight at the beginning of the next day: 127.6 lbs.

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