What I ate: January 21, 2014

Breakfast: French toast and bacon. I made wheat French bread french toast yesterday and refrigerated 1 serving and vacuum sealed and froze 2 servings.

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I reheated the French toast and the pre-cooked frozen bacon on the griddle pan. I usually use a sheet pan in the oven, 8 minutes at 350°F when the French toast is frozen.

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


Made a new batch of sriracha chex mix.

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Lunch: Pork with scallion and broccoli stir-fry with rice.

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday or Saturday.

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I pre-cooked the sautéed salmon. It's seasoned, vacuum sealed, cooked in the sous vide for 30 minutes at 138°F, then sautéed in butter. I refrigerated one piece for dinner tonight and vacuum sealed and froze the two remaining fully cooked servings for future quick-and-easy dinners.

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Snack: An apple with Cabot extra sharp cheddar cheese.

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Dinner: Sautéed salmon with risotto. And a glass of Ponga New Zealand sauvignon blanc. This was delicious!

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Risotto is a pain to cook, but it's so delicious. Here it is in progress:

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And 2 glasses of Kaiken malbec.


Weight at beginning of the day: 128.2 lbs.
Weight at the beginning of the next day: 127.6 lbs.