What I ate: June 17, 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. And, later, 0.7 oz. cashews.


Cooked and froze 2 pounds of bacon

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Walked 2.56 miles in 43:04.


Lunch: Pork with shallot green and broccoli stir-fry.

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

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Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño and egg for breakfast Wednesday and Friday.

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Dinner: Pasta with meat sauce and zucchini. With 2.0 oz. whole wheat penne pasta, 1.8 oz. ground beef with onions and garlic (previously frozen), 5.0 oz. organic pasta sauce (previously frozen) and 1/3 of a medium zucchini.

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2 glasses of Amado sur malbec/bondara blend.


Weight at beginning of the day: 129.4 lbs.
Weight at the beginning of the next day: 128.4 lbs.