What I ate: March 4, 2014

Breakfast: Homemade Blueberry muffin and bacon, both previously frozen. I reheated the bacon in a sauté pan from frozen. I reheated the blueberry muffin for 0:35 in the microwave on high, from frozen.

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Snack: 1.0 oz. Sriracha chex mix.


Cooked and froze 2 pounds of bacon

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Post-breakfast: A half slice of Barowski's wheat bread toast with Woodstock Farms organic peanut butter.

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Lunch: Veggie sausage and green pepper stir-fry

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Snack: 1.0 oz. cashews.


Dinner: Steak and baked potato.

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And 2 glasses of Ruta 22 malbec.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.6 lbs.