What I ate: February 8, 2016

Breakfast: Toasted bagel with butter and bacon .

Snack: 1.0 oz. Sriracha chex mix .

Cooked and froze 2 pounds of bacon .

Lunch: Veggie chicken patty sandwich (made with a Buffalo-style patty) on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

Vacuum marinated the pork for miso marinated pork .

Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, nutritional yeast, and cracked pepper and Asiago popcorn seasoning. And, later, 2 cracked pepper and olive oil Triscuits with Grafton village smoked chili raw milk cheddar.

Cooked pork in the sous vide for stir-fry pork.

Dinner: Miso marinated pork with rice and broccoli. And a glass of Ponga New Zealand sauvignon blanc,

And, later, 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 130.4 lbs.