What I ate: January 11, 2025
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.
Baked a package of croissants from Wildgrain.
Prepped for lunch and dinner.
Defrosted the bagel and lox for Bagel, lox and cream cheese breakfast tomorrow.
Snack: Wildgrain croissant (freshly baked).
Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal).
Lunch: Ham and cheese croissant with 2.7 oz. ham. Side salad with lettuce mix, cucumber, tomato, and ranch dressing.
Vacuum sealed and froze the rest of the deli meat.
Snack: 4 cracked pepper and olive oil Triscuits with Cabot extra sharp Vermont cheddar. HopWtr blood orange (non-alcoholic).
3x servings of 2.8 oz. for stir-fry.
4x packages of 4.5 oz. for sliced breast for dinner.
4x servings of gravy, 4.5 oz. each.
Made 4x of 12 oz. chicken stock for chicken soup and 4x packages of xxx oz. chicken for the soup, picked from the bones.
Dinner: Sausage and green pepper stir-fry. Rice. A half glass of Bota Box sauvignon blanc.
Snack: 1.0 oz. Cape Cod salt and vinegar potato chips (140 cal).
Weight at beginning of the day: 140.4 lbs. Weight at the beginning of the next day: 139.6 lbs.