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:
There was a lot more than it seemed!
The rest of the ingredients.
Made a batch of sriracha chex mix .
Started the poolish and soaker for homemade whole wheat bagels .
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.