What I ate: September 19, 2016

Breakfast: Egg, toast and bacon . With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

Snack: 1.0 oz. Sriracha chex mix .

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

Made a batch of Chili with beef and vegetables .

Vacuum sealed and froze some chicken breast tenders for future meals.

Grilled, vacuum sealed and froze the remainder.

Made a batch of ground beef with onions and garlic. 5 servings, 2.0 oz. each, to add to marinara to make pasta with meat sauce.

Dinner: Chili with beef and vegetables . And a Saranac session IPA.

And, later, a glass of Litoro Nero d'Avola.

Weight at beginning of the day: 132.4 lbs. Weight at the beginning of the next day: 132.0 lbs.