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.

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.

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.

Walked 2.39 miles in 41:30.

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

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.

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.

And 2 glasses of Cupcake malbec.

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