What I ate: May 2, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg. A reheat of the filling I made Wednesday morning in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix.

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

Made a batch of pizza dough so it can rest in the refrigerator until tonight. This time I used 5 oz. of white whole wheat and 5 oz. of high gluten flour. And I made it into two 9 oz. balls of dough instead of three 6 oz..

Lunch: Beef with bean sprouts and scallion stir-fry.

Snack: 1.0 oz. Wavy Lays potato chips, bacon and horseradish sour cream dip and a Red Hook Long Hammer IPA.


Dinner: Homemade Italian sausage, green pepper and mushroom pizza (new post). This time I made two larger pizzas (9 oz. dough) because a 6 oz. pizza is too large for one serving, but not enough for two servings. And a 4.5 oz. pizza upsets the crust-to-pizza ratio with too much crust. This was just right.

And vacuum sealed and froze the remainder.

And 2 glasses of Casa V Montepulciano d'Abruzzo.

Weight at beginning of the day: 127.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.