What I ate: November 5, 2013

Breakfast: Homemade Blueberry muffin (previously frozen) and bacon.

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

Cooked and froze 2 pounds of bacon.

Since I was in the kitchen cooking anyway, I also made the chorizo breakfast burrito filling with chorizo, onion, green pepper, jalapeño and egg for Wednesday and Saturday's breakfasts.

Lunch: Turkey and cabbage stir-fry.

Walked 3.30 miles in 58:40.

Made a batch of Sriracha Chex mix. I made it a few days ago, but somehow the oven was 325°F instead of 250°F. I noticed part way through and it wasn't badly burnt. It was, however, too dry and crispy, and just disappointing enough that I had to make a new batch.

Made a batch of vegetable pakora. I happened to have cauliflower, something I don't always have on hand, and I was going to use the deep fryer for dinner anyway, so I decided to make a batch. There's cauliflower, cabbage, jalapeño, onion, spinach, cilantro and spices. And it's made with chickpea flour, so it's not only vegetarian/vegan (no eggs), it's even gluten-free!

Dinner: Chicken fingers, jalapeño poppers and boneless Buffalo "wings." The "wings" just small pieces of chicken breast in the regular Buffalo sauce (melted butter and Frank's hot sauce), along with celery and blue cheese dressing. The poppers have raspberry chipolte sauce (from a jar). And the chicken fingers have barbecue sauce (Stubb's, from a jar).

And 2 glasses of Juana de Sol malbec.

I rarely eat dessert, at least at home, but I had a sudden craving for a chocolate chip cookie. Fortunately, I have homemade chocolate chip cookies in my freezer, and I had one with a white Russian.


Weight at beginning of the day: 125.8 lbs.
Weight at the beginning of the next day: 126.4 lbs.