What I ate: February 10, 2016
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.
Snack: 1.2 oz. Sriracha chex mix . A little extra since it was the remainder of that bag. And, later, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.
Prepped 3 salads with veggies and lettuce mix. With celery, carrot, green pepper, radish, pickled banana peppers and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.
Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.
Snack: Cheese plate with Cabot hunter's seriously sharp cheddar, MontChevré garlic and herb goat cheese and Roth moody blue smoked blue cheese. And a few almonds.
Dinner: Reheated, previously frozen turkey dinner from Thanksgiving. And 2 glases of Domaine de Couron Côtes du Rhône 2011.
Weight at beginning of the day: 130.4 lbs. Weight at the beginning of the next day: 131.0 lbs.