What I ate: March 11, 2011

Breakfast: Chorizo, green pepper, jalapeño, onion and egg breakfast burrito. In a Maria and Ricardo's multi-grain organic tortilla (100 % whole grains). This is a little time-consuming to prep and cook the filling, but since I make two meals' worth and refrigerate the second serving of filling, it only takes a minute with the microwave to serve the second meal. And it's very delicious.

Lunch: Twice-cooked pork with scallions and broccoli and rice. 3.2 oz. pork.

I also made a batch of maple candied walnuts for my spinach salads.

And started the oat soaker and whole wheat poolish so I can bake whole wheat and oat rolls tomorrow. You need to plan ahead to make them!


Snack: 2.7 oz. plain organic Greek yogurt with Vermont maple syrup and 0.8 oz. homemade granola.

Snack: 0.7 oz. organic peanuts with salt.

Dinner: Grilled salmon, sautéed spinach with hana katso and rice with furikake. And 2 glasses of Casal Garcia Vinho Verde, Portugal.

I previously cooked the salmon in the sous vide, grilled it, then re-vacuum sealed and froze it. Putting the frozen salmon directly into the 140°F sous vide for 45 minutes produced a perfectly cooked salmon with essentially no effort. It only takes a few minutes to sautée the spinach, which I had previously divided and vacuum sealed in quart jars.

Dessert: 1 square of Lake Champlain dark chocolate raspberry truffle. And 1 glass of Cannonball cabernet sauvignon.

Snack: 0.7 oz. Madhouse Munchies sour cream and onion potato chips

I also cooked a steak for tomorrow's dinner.

Weight at beginning of the day: 113.6 lbs.
Weight at the beginning of the next day: 111.0  lbs.