|     |  

What I ate: May 20, 2017

Breakfast: Refried black bean, egg and cheese breakfast burrito . And a mimosa.

Vacuum sealed and froze the rest of the can of Amy's refried black beans.

Made a head of roasted garlic.

Made a batch of roasted garlic mashed potatoes .

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary .

Lunch: Cheese and jalapeño hot dog on a whole wheat bun. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing. Kettle Chips hot jalapeño potato chips, and a Saranac legacy IPA.

Walked into town, 1.2 miles.

Snack: 0.9 oz. bagel chips.

Grilled some chicken breast tenders for meals like chicken and cheese enchiladas or grilled chicken quesadilla .

Vacuum sealed and froze the rest of the package of chicken for future meals like spicy peanut chicken and broccoli , chicken paprika or chicken balsamic .

Dinner: 2 slices of Digiorno stuffed crust frozen supreme pizza.

And 2 glasses of Vadossi Chianti riserva, 2012.

Weight at beginning of the day: 132.6 lbs. Weight at the beginning of the next day: 133.2 lbs.

  |     |