What I ate: October 10, 2013

Breakfast: Bacon, egg and cheese English muffin. With a Barowski's whole wheat English muffin, 3 slices of bacon, an organic egg and Cabot cheddar cheese.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Homemade potato leek soup and wheat French bread with olive oil. I made two servings; there is one left in the refrigerator since this soup doesn't freeze well due to the cream and potatoes.

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Made a batch of chana masala. This time I divide it into 5 servings of 6.0 oz. each because I think the previous serving size was a little large for lunch. Vacuum sealed and frozen.

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Snack: Bruschetta with toasted wheat French bread, olive oil, tomato, fresh mozzarella, fresh basil and Fleur de Sel salt. And a half glass of Pomelo New Zealand sauvignon blanc.

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Dinner: Japanese-style beef curry with rice. And 2 glasses of Alta Vista malbec.

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Weight at beginning of the day: 125.0 lbs.
Weight at the beginning of the next day: 126.4 lbs.