What I ate: November 7, 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.

Marinated the pork for miso marinated pork .

Cooked the rest of the pork roast in the sous vide for pork stir-fry. Sliced, vacuum sealed and froze 5 servings of 3.0 oz. each.

Cooked brown rice, for a future burrito or rice bowl.

Vacuum sealed and froze some of Mom's salmon.

Made a beef and zucchini lasagna . Vacuum sealed and froze three servings.

Snack: Monchevre herb goat cheese, 2 ak-mak crackers and a few almonds.

Made a meafloaf . One serving for dinner tonight and 3 servings vacuum sealed and frozen. And gravy.

Dinner: Meafloaf , rice, gravy and green beans (previously frozen). And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 133.2 lbs. Weight at the beginning of the next day: 133.0 lbs.