What I ate: October 1, 2014
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. cashews.
Lunch: Roasted chicken and cabbage stir-fry .
Diced, vacuum sealed and froze 2.0 to 2.5 oz. packages of ham steak. I figured this would be good for making a quick Western omelette with ham, green pepper and onion.
Snack: Cucumber, celery and green pepper with ranch dip .
Cooked, sliced, divided, vacuum sealed and froze 5x 3.2 oz. packages of pork for stir-fry. I also made packages of the trimmings for Roscoe. I have no idea why it never occurred to me to sous vide the layer with the stringy tissue in it; cooked in the sous vide for 2+ hours at 153°F is softens right up and is fine for Roscoe once cut into tiny pieces.
Dinner: Mom's tempura, previously frozen and reheated in the oven, 8 minutes at 350°F.
And 2 glasses of Banrock Station shiraz.
Cleaned a package of strawberries.
Dessert: Strawberries and blueberries.
Baked a loaf of zucchini bread .
Baked a batch of blueberry muffins . I make them a half dozen at a time because I freeze them and eat one per week, and I don't want them to be in the freezer for too long.
Weight at beginning of the day: 128.2 lbs. Weight at the beginning of the next day: 127.6 lbs.