What I ate: June 11, 2013

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

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Snack: A half slice of Barowski's organic 12-grain bread with Woodstock Farms organic peanut butter. I woke up at 4:00 AM, ate breakfast at 5:00 AM, so by 7:30 AM I was ready for lunch. I decided to have some toast instead.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Loaded baked potato with bacon, broccoli and cheese (updated recipe).

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Walk/run intervals, 1.09 miles in 0:15:00, on the treadmill. Walk, 3.4 MPH. Run, 6.4 MPH. I did half of a normal 30 minute cycle since I was trying out different shoes and didn't want to temporarily disable myself if they didn't work out. So far so good.


Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


I made a batch of chorizo breakfast burrito filling with chorizo, onion, green pepper, jalapeƱo and egg. I eat this twice a week; I normally make a batch on Wednesday morning and then have the leftover filling on Friday or Saturday. It reheats really well, 40 seconds in the microwave for the filling and 40 seconds for the tortilla, so reheat day is a quick and easy breakfast. But cooking day takes a good 20 minutes and requires quite a bit of chopping.

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I'm not sure why it never occurred to me to make the filling when I'm otherwise in the kitchen cooking on Monday or Tuesday. That way both breakfasts are quick and easy!

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Dinner: Salad and spaghetti and meatballs. Salad with lettuce, carrot, celery, cucumber, green pepper, mushrooms and tomatoes with Annie's Tuscan Italian salad dressing.

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And 1.8 oz. Barilla spaghetti, 6.0 oz. homemade sauce and homemade meatballs (2.2 oz. each, before cooking). The sauce and meatballs were previously frozen.

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And 2 glasses of Trapiche malbec.


That's the last vacuum sealed jar of prepared salad veggies for the week, but tomorrow is the first day of CSA season!


Weight at beginning of the day: 123.0 lbs.
Weight at the beginning of the next day: 121.4 lbs.