What I ate: September 12, 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 .

Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Made two servings of chicken balsamic with mushrooms. This time I used leg and thighs instead of breasts. Vacuum sealed and frozen.

Made 3 servings of chicken Parmesan out of a single piece of chicken breast. This is just the breaded chicken part; I'll add more cheese on top when I reheat it in the oven before serving. Vacuum sealed and frozen.

Lunch: Spicy pork and chard brown rice bowl .

Walked 2.50 miles in 43:39.

Divided a jar of marinara sauce. While sometimes I make my own homemade pasta sauce sometimes I just buy it. I can't use a whole jar before it goes bad, however, so I divided it into 5 servings of 4.8 oz. each, vacuum sealing and freezing 4 servings and leaving 1 in the jar for dinner tonight.

Snack: 0.8 oz. cashews.

Dinner: Chicken Parmesan and a salad. With 1.8 oz. pasta, 4.8 oz. organic marinara and the chicken I made this morning, reheated in the oven for 10:00 at 350°F.

Salad with celery, carrot, green pepper, cucumber, tomato and mushroom and Annie's cowgirl ranch dressing and Olivia's garlic and butter croutons. I realized that I forgot to add the croutons after I took the picture.

And 2 glasses of Gianni Russo Montepulciano d'Abruzzo.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 127.6 lbs. Weight at the beginning of the next day: 127.8 lbs.