What I ate: September 28, 2024

Breakfast: Egg, toast and bacon.

Made the filling for an spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday. Froze the serving for next Friday.

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal).

Lunch: Thai-style chicken soup with brown rice, peppers, scallions in a coconut and curry broth (300 cal). Added 1 tsp. of Thai red curry paste to make it a little spicier. A half glass of Bota Box sauvignon blanc.

Snack: 1.0 oz. tortilla chips and queso. Sauzoa hornitos tequila on the rocks.

White Claw raspberry (100 cal).

Dinner: 1 slice of pepperoni pizza from Gavin's in Sidney, NY. It was vacuum sealed and frozen so I reheated it from frozen in the sous vide at 150°F, then transferred to a sheet pan in the convection SmartOven for 5 minutes at 400°F. Normally I use the cast iron griddle pan to crisp the crust, but I thought I'd try the oven. The cheese melts better in the oven, but the crust is better on the pan, so I'll stick with the pan. A glass of Bota Box cabernet sauvignon.

Snack: Prairie breeze cheddar cheese and crackers from the Appy Hour box.

Weight at beginning of the day: 136.4 lbs. Weight at the beginning of the next day: 136.8 lbs.