What I ate: June 24, 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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Post-breakfast: A half slice of Barowski's 12-grain toast with Woodstock Farms organic peanut butter.

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Baked and froze a small batch of blueberry muffins. I only make 6 at a time because I only eat one per week, and a dozen would sit in the freezer too long. Also, I only had enough blueberries for 6.

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Cooked and froze 2 pounds of bacon


Lunch: Tat soi with pancetta and quinoa.

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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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Snack: 0.8 oz. cashews.


Dinner: Pasta with meat sauce and zucchini. With 1/3 of a medium zucchini, 1.8 oz. whole wheat penne, 1.8 oz. beef with onions and garlic, and 5.0 oz. marinara.

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And 2 glasses of Altos del Plata malbec.

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Weight at beginning of the day: 128.6 lbs.
Weight at the beginning of the next day: 127.8 lbs.