What I ate: July 30, 2013

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. The actual picture was a little out of focus so here's last week's.

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Lunch: Grilled chicken Caesar salad with roll. I used lettuce from my CSA instead of Romaine. With Drew's Romano Caesar dressing. And a homemade whole wheat and oat roll (previously frozen) with butter.

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Homemade hummus (previously frozen) with 1.0 oz. New York Style red hot chili pepper baked pita chips. And a half glass of Cupcake New Zealand sauvignon blanc.

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Dinner: Bacon cheeseburger and potato salad. Grilled cheeseburger, reheated sous vide, Cabot cheddar cheese, bacon, homemade barbecue sauce and lettuce. That's the one serving of refrigerated potato salad that was good.

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And 2 glasses of Chimango malbec.


Weight at beginning of the day: 124.4 lbs.
Weight at the beginning of the next day: 124.4 lbs.