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.

Snack: 1.0 oz. Sriracha chex mix.

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

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.

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.

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.

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.