What I ate: September 10, 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 .
Lunch: Beef with scallion and broccoli stir-fry
Snack: Cucumber, celery and green pepper with ranch dip .
Cooked in the sous vide, sliced, divided, vacuum sealed and froze pork for stir-fry. 7 packages, 3.2 oz. each.
Cleaned a package of strawberries.
Dinner: Mom's barbecued pork and rice. With 5.3 oz. pork, previously vacuum sealed and frozen, meat and sauce separately, reheated in the sous vide, 40 minutes at 152°F.
And 2 glasses of Hacienda Los Haroldos malbec.
Dessert: Strawberries and blueberries.
Weight at beginning of the day: 127.4 lbs. Weight at the beginning of the next day: 127.4 lbs.