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What I ate: June 6, 2016

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

Snack: 1.0 oz. Sriracha chex mix .

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

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

Cleaned and diced a package of strawberries.

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.

Started the poolish and soaker for homemade whole wheat bagels .

Dinner: Spaghetti with Italian sausage . With 2.0 oz. pasta, 4.0 oz. marinara, and 1 Italian sausage. And 2 glasses of Usiglian Del Vescovo Chianti Superiore, 2011.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 130.4 lbs. Weight at the beginning of the next day: 129.6 lbs.

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