What I ate: August 6, 2013

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

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. peanuts.

Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter. I did have my first breakfast at 4:30 AM, however!

Lunch: Roasted chicken and cabbage stir-fry with rice.

Snack: Wheat Thins garden veggie toasted crisps with Cabot extra sharp cheddar cheese and a half glass of 90+ Cellars New Zealand sauvigon blanc.

I cooked the Chorizo breakfast burrito filling with chorizo, onion, green pepper, jalapeƱo and egg today so I didn't have to cook it tomorrow morning.

Dinner: Japanese-style beef curry with rice. Previously frozen, reheated boil-in-bag, 20 minutes.

And 2 glasses of Trivento Amado Sur malbec blend.

Weight at beginning of the day: 124.6 lbs.
Weight at the beginning of the next day: 124.6 lbs.