What I ate: January 28, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. My microwave is broken, so I took the muffin out of the freezer last night and reheated the defrosted muffin and bacon on a sheet pan in the oven for 8 minutes at 350°F. It was really good this way, though it takes a lot more planning and time to cook!

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


Lunch: Beef with snow peas stir-fry with rice.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Made a batch of salsa fresca for dinner.

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Dinner: Chicken and cheese enchiladas. With 1.0 oz. tortilla chips and more salsa fresca.

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And 2 glasses of Sledgehammer El Gaucho malbec.


Weight at beginning of the day: 126.2 lbs.
Weight at the beginning of the next day: 127.2 lbs.