What I ate: December 7, 2024

Breakfast: Bacon, egg and cheese English muffin. Moved from Thursday.

Sliced ham (24 oz,) packaged into:

• 7x 1.8 oz. diced for omelette
• 4x 2.7 oz. sliced for breakfast

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.

Vacuum sealed and froze triple creme brie from the AppyHour box.

Baked Wildgrain slow-fermented ciabatta demi baguettes.

Prepped for lunch.

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

Made a batch of Mexican rice. Vacuum sealed and froze 6 servings; kept one for dinner tonight.

Divided and froze 5 servings of Amy's refried black beans; kept one for dinner tonight.

Lunch: Salami sandwich. With 1.0 oz. spicebush salami from the Appy Hour box, provolone cheese, and arugula on a Wildgrain baguette. Side salad with lettuce mix, cucumber, tomato, and balsamic dressing.

Snack: Piave vecchio cheese and crackers.

Dinner: Pork carnitas and cheese enchiladas, Mexican rice, refried black beans. A Sauza Hornitos tequila.

Weight at beginning of the day: 137.6 lbs. Weight at the beginning of the next day: 137.4 lbs.