What I ate: September 17, 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 almond butter.
Lunch: Soppresata and 12-grain English muffin sandwich with Kettle Chips barbecue potato chips.
Packaged some natural (antibiotic and hormone-free) chicken breast tenders for future meals. Vacuum sealed and frozen.
Packaged some raw ground beef (91 %), vacuum sealed and frozen for future meals, most likely Japanese-style crushed hamburger .
The rest I used to make onion, garlic, and browned ground beef for pasta with meat sauce, 4 servings about 1.8 oz. each.
Cleaned a package of strawberries.
Prepared salad veggies with celery, green pepper, cucumber and radish.
Snack: Celery, cucumber and green pepper with ranch veggie dip.
Dinner: Clams three ways . With homemade ciabatta bread and a Saranac pale ale.
Dessert: Strawberries and blueberries, and wine.
Weight at beginning of the day: 126.2 lbs. Weight at the beginning of the next day: 126.8 lbs.