What I ate: May 15, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen.

Started the poolish and soaker for homemade whole wheat bagels. I'll mix and form them on Thursday and boil and bake them on Friday.

Snack: 1.0 oz. Sriracha chex mix. And, later, a bowl of instant wakame soup and a small omusbe (rice ball).

Lunch: Beef with bean sprouts and scallion stir-fry.

Snack: 1.0 oz. Kettle Chips sea salt potato chips with bacon and horseradish sour cream dip.

Prepared a batch of salsa fresca for dinner tonight.
Dinner: Chicken and cheese enchiladas (updated recipe).

With 1.0 oz. Garden of Eatin' blue corn tortilla chips (organic) and the rest of the salsa fresca. Between the enchilada and the chips I ate all of the salsa fresca, which had 1 tomato, 1/2 onion, 1 jalapeƱo, 1 clove of garlic, lime juice and salt. (I normally add some cilantro, but I forgot.)

And 2 glasses of Chimango malbec.

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

Weight at beginning of the day: 122.4 lbs.
Weight at the beginning of the next day: 122.6 lbs.