What I ate: April 11, 2016

Breakfast: Egg, toast and bacon . With one egg, half a slice of Barowski's wheat bread with butter and 3 slices of bacon.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday. 

Mixed and formed homemade whole grain bagels .

Snack: 0.8 oz. cashews.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

This is the new salad dressing. It's good; a little spicy!

Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

Cleaned and diced a cantaloupe.

Boiled and baked the bagels.

Divided, vacuum sealed and froze smoked salmon lox for bagel, lox and cream cheese .

Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce . Actually, there's no cream in the sauce because my cream with kind of iffy. Probably healthier this way. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 132.4 lbs. Weight at the beginning of the next day: 130.6 lbs.