What I ate: October 4, 2014

Breakfast: Western omelette with 2 eggs, 2.0 oz. ham, green pepper and onion. And a half slice of Barowski's wheat bread toast with butter.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary .

Roasted some beets, Brussels sprouts and delicata squash 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.

Lunch: Roasted delicata squash soup (new recipe) with homemade ciabatta bread with fleur de sel and olive oil. This was really good!

I made rutabaga in the style of my garlic mashed potatoes (new recipe). This was good. I have one serving for dinner tonight and one vacuum sealed and frozen.

Snack: 0.8 oz. cashews.

Dinner: Roasted chicken, gravy, mashed rutabaga and roasted Brussels sprouts. With 4.0 oz. roasted chicken, previously sliced, vacuum sealed and frozen. Reheated 40 minutes from frozen in the sous vide at 155°F. Vacuum sealed gravy reheated as well, but finished in a sauce pan on the stove to get the texture back to normal. I made the Brussels sprouts and rutabaga earlier; reheated in the microwave.

And 2 glasses of Bota Box old vine zindandel.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 127.4 lbs. Weight at the beginning of the next day: 127.6 lbs.