What I ate: June 10, 2013

Breakfast: Egg, toast and bacon. With one organic egg, half a slice of Barowski's 12-grain bread with butter and 3 slices of bacon.

Snack: 1.0 oz. Sriracha chex mix.

Lunch: Spicy Vegetarian Chili and jalapeño skillet cornbread. Something happened and the chili turned out really soupy today. Maybe there was a bad seal on the vacuum bag and some cooking water leaked in? It's never happened to me before, but it's possible. It was still tasty, however.


Made a batch of sautéed teriyaki tempeh (new recipe). This was an experiment to see if it could be a replacement for grilled chicken in my grilled chicken Caesar salad. This was really good and I'll definitely make it this way again!

Snack: 4 Late July organic crackers with Yancey's Fancy horseradish cheddar. And a half glass of Cupcake New Zealand sauvignon blanc.


Dinner: Homemade chicken fingers (previously frozen) with Cascadian organic seasoned French fries.

And 2 glasses of Trapiche malbec.

Weight at beginning of the day: 123.2 lbs.
Weight at the beginning of the next day: 123.0 lbs.