What I ate: August 20, 2014
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Tuesday in a freshly heated whole wheat tortilla.
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. cashews.
Lunch: Zucchini and bacon stir-fry with zucchini from the CSA.
Grilled a large porterhouse steak. Seriously, it was over 2 pounds (including the bone), but I divided it into 4 more reasonably-sized servings. Vacuum sealed and frozen.
Grilled a package of natural (antibiotic and hormone-free) chicken breast tenders for things like chicken Caesar salad and chicken and cheese enchiladas . 4 packages of 3.0 oz. each, 2 pieces in each package, vacuum sealed and frozen.
Cleaned a package of strawberries.
Prepped salad veggies: celery, carrot, cucumber and red onion.
Snack: 0.7 oz. peanuts.
Dinner: Porterhouse steak and a salad.
Salad with two kinds of lettuce, carrot, cucumber, and tomato from the CSA, celery and red onion, with Annie's cowgirl ranch dressing and Olivia's garlic and butter croutons.
And 2 glasses of Alta Vista malbec.
Dessert: Strawberries and blueberries.
Weight at beginning of the day: 127.4 lbs. Weight at the beginning of the next day: 127.0 lbs