What I ate: June 17, 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.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: A salad with lettuce, carrot, celery, cucumber, green pepper and red onion with Annie's Asian sesame salad dressing. And sautéed teriyaki tempeh. With a homemade whole wheat and oat dinner roll with butter. This was really good! The tempeh was tasty and goes well with the dressing. It's something a little filling and full of protein without being meat.

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Snack: 0.7 oz. peanuts. And, later Homemade hummus with 0.8 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Pongo New Zealand sauvignon blanc. It was the last of the batch of hummus and the ramekin wasn't full so I reduced the amount of pita chips.

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Dinner: Chicken and cheese enchilada. With 3.0 oz. grilled chicken and salsa fresca. With 1.0 oz. corn tortilla chips.

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And 2 glasses of Alta Vista malbec.

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Weight at beginning of the day: 123.4 lbs.
Weight at the beginning of the next day: 123.6 lbs.