What I ate: April 1, 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.


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

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Lunch: Beef with snow peas stir-fry.

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Walked 2.53 miles in 44:26.


Snack: 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.


Dinner: Spaghetti with Italian sausage. And wheat French bread garlic bread.

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And 2 glasses of Cupcake malbec.


And made the remainder of the piece of French bread into French toast, frozen and vacuum sealed for future breakfasts.

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And prepared the chorizo breakfast burrito filling with onion, green pepper, jalapeño and egg for tomorrow's breakfast. Also Friday or Saturday.

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Weight at beginning of the day: 128.4 lbs.
Weight at the beginning of the next day: 128.6 lbs.