What I ate: April 24, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg.

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Snack: 1.0 oz. Sriracha chex mix.


Cooked a batch of extra spicy Italian sausage. Individually vacuum sealed and froze for spaghetti with Italian sausage or homemade pizza.

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Vacuum marinated the tofu in homemade teriyaki marinade for tonight's dinner.

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Blanched some green beans, probably for spicy green beans. Snap the ends of the green beans, add to a pot of boiling salted water and blanch for 90 seconds. Immediately drain, put into cold water, drain again, vacuum seal and refrigerate.

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Lunch: Sardines, spinach and rice.

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Made a batch of homemade sweet and spicy garlic sauce for tonight's dinner, plus one meal in the future.

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Snack: 3.1 oz. plain organic Greek yogurt with 0.1 oz. Vermont maple syrup and 1.0 oz. of homemade granola.

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Walked 3.93 miles in 1:08:50.


Dinner: Broccoli and celeriac with sesame tofu in spicy garlic sauce.

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And 2 glasses of Eagle's Rock malbec.

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Dessert: 1 square of Ghiradelli intense dark sea salt soiree chocolate bar.


Weight at beginning of the day: 121.6 lbs.
Weight at the beginning of the next day: 122.4 lbs.