What I ate: October 29, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, red pepper, jalapeño and egg. Reheat of the filling I cooked Tuesday in a freshly heated whole wheat tortilla. I think I'm going to go back to the regular Mission flour tortillas. While the whole wheat ones are possibly a little healthier, they aren't as good, at least the Chi Chi's whole wheat vs. Mission regular.

Cooked and froze 2 pounds of bacon . 

Snack: 1.0 oz. Sriracha chex mix .

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

Lunch: Veggie sausage and green pepper stir-fry .

Cleaned and diced a cantaloupe.

Roasted some beets, acorn squash and Brussels sprouts for future meals and recipes. I just peeled, diced, seasoned with salt, freshly ground black pepper and drizzled with olive oil, mixed in a bowl, and put each vegetable on the sheet pan. I started with 30 minutes at 400°F, stirring once at 15 minutes. It might take 45 minutes if you cut larger pieces.

Cooked a pork roast in the sous vide, sliced and divided into 6x 3.2 oz. packages for stir-fry, vacuum sealed and frozen.

Snack: 0.8 oz. cashews.

Dinner: Steak au poivre (pepper steak) with wild rice mix and roasted Brussels sprouts. That's a 3.2 oz. steak (before cooking weight). Well, it's actually half of a strip steak, but I'm getting used to the smaller servings of meat, finally!

And 2 glasses of William Hill cabernet sauvignon, California, 2012. This was way better than the wine-in-box that I've been getting recently!

Dessert: Cantaloupe.

Weight at beginning of the day: 126.8 lbs. Weight at the beginning of the next day: 126.2 lbs.