|     |  

What I ate: August 24, 2019

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

Separated, washed, and spun dry a head of green leaf lettuce.

Drained and rinsed the brined cabbage. Added scallion, cilantro, and the kimchi seasoning. Ready to ferment for a few days.

Cooked, vacuum sealed, and froze 4 servings of homemade marinara with meatless balls .

Made a small batch of pesto from my kitchen counter basil plant. Vacuum sealed and froze two servings, and kept the other for dinner. Before:

After trimming:

There was a lot more than it seemed!

The rest of the ingredients.

Completed pesto:

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary . And, later, a few cashews and a little more chex mix.

Made a batch of sriracha chex mix .

Started the poolish and soaker for homemade whole wheat bagels .

Lunch: Pork with bean sprouts and scallion stir-fry .

Snack: 1.0 oz. potato chips and French onion dip. And, later, a few cashews.

Dinner: Linguini with grilled chicken and pesto. And a glass of Prophesy New Zealand Sauvignon Blanc.

And 65 grams of Halo Top Key Lime Pie.

Weight at beginning of the day: 130.0 lbs. Weight at the beginning of the next day: 129.6 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match the current scale.

  |     |