What I ate: September 24, 2015
Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.
Snack: 1.0 oz. Sriracha chex mix . And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.
Made 8.0 oz. ground beef (91 % lean) with a half of a yellow onion and a large clove of garlic for pasta sauce with meat. Vacuum sealed and froze 4 servings of 1.7 oz. each.
And vacuum sealed and froze 2 servings of 5.0 oz. each of raw ground beef for future recipes.
Lunch: Roasted garlic and quinoa veggie burger with cheese, lettuce, tomato, dill pickles, banana peppers and sriracha. And a side salad with lettuce mix, spinach, cucumber and tomato with Annie's cowgirl ranch dressing.
Walked 3.04 miles in 50:58.
Snack: 1.0 oz. potato chips with French onion dip.
Dinner: Spicy peanut chicken and broccoli . I had leftover sauce from last week in the refrigerator, so I wanted to use it up.
Weight at beginning of the day: 124.8 lbs. Weight at the beginning of the next day: 124.8 lbs.