What I ate: April 24, 2013

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

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.


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


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.

Lunch: Sardines, spinach and rice.

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


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

Walked 3.93 miles in 1:08:50.

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

And 2 glasses of Eagle's Rock malbec.

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.