What I ate: June 12, 2014

Breakfast: Bacon, egg and cheese English muffin. With 3 slices of bacon, Cabot extra sharp cheddar and egg on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Lunch: Sort of Greek salad with sardines (new recipe). This was really good! Arugula, tomato, cucumber, red onion, chickpeas, Feta cheese and sardines with a lemon and olive oil dressing.

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Made a batch of homemade hummus. I needed a small number of chickpeas for my lunch today, so I used 1.5 oz. for lunch and the remainder to make hummus.

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Walked 2.39 miles in 41:30.


Snack: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus.

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Dinner: Brooks' barbecued chicken. Previously vacuum sealed and frozen, reheated in the sous vide, 45 minutes at 150°F from frozen. Normally I deep fry for 20 seconds to crisp, but since I wasn't making French fries today, I didn't bother. Plus, because this piece was the breast, most of the delicious crispy skin was a lost when I removed the leg and thigh.

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With a salad with celery, carrot, green pepper, radish, cucumber, red onion, grape tomatoes. With Annie's Tuscany Italian dressing and Olivia's butter and garlic croutons. And lettuce and arugula from my CSA.

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And 2 glasses of Cupcake malbec.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 127.4 lbs.