What I ate: May 2, 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. 

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing.

Grilled, vacuum sealed and froze strip steak.

Grilled, vacuum sealed and froze chicken breast tenders.

Snack: 1/8 cup popcorn with olive oil spray, salt and cracked pepper and Asiago popcorn seasoning.

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 package of strawberries.

Started a batch of hot pepper infused vodka with 48 oz. vodka, 3 jalapeños, 1/2 of a large dried pasilla and a dried habanero pepper.

Dinner: Chicken paprika , rice and broccoli. And a half glass of Ponga New Zealand sauvignon blanc.

Dessert: Strawberries, 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.2 lbs. Weight at the beginning of the next day: 130.4 lbs.