What I ate: September 3, 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, a half of a slice of whole wheat bread toast with Woodstock Farms organic peanut butter.
Lunch: Veggie sausage and green pepper stir-fry .
Snack: 0.8 oz. cashews.
Made a batch of salsa fresca . Onion and tomato are from the CSA (8/20), as was the jalapeño (9/3). The rest is cilantro, lime juice and salt.
Dinner: Black bean and grilled corn quesadilla with salsa fresca . And a half glass of 90+ New Zealand sauvignon blanc.
And 2 glasses of Sledgehammer El Gaucho malbec.
Dessert: Melon.
Weight at beginning of the day: 128.4 lbs. Weight at the beginning of the next day: 127.4 lbs