What I ate: September 13, 2016

Breakfast: Spicy western omelette . Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Snack: 1.0 oz. Sriracha chex mix .

Made a new batch of Sriracha chex mix .

Cooked the beef for a batch of Japanese-style curry in the sous vide, 3 hours at 131°F.

Baked and froze a batch of buttermilk biscuits .

Cooked and froze 2 pounds of bacon .

Lunch: Spicy black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Snack: 4 cracked pepper and olive oil Triscuits with jalapeño cheddar.

Dinner: Grilled chicken and zucchini with garlic scape pesto . And a half glass of Cupcake New Zealand sauvignon blanc.

And a glass of Bota Box zinfandel.

Weight at beginning of the day: 132.2 lbs. Weight at the beginning of the next day: 131.8 lbs.