What I ate: June 6, 2014

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

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Snack: 1.0 oz. Sriracha chex mix. And, later, 0.7 oz. cashews.


Made two servings of homemade potato leek soup, one for lunch today and one for a future lunch,

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Lunch: Homemade potato leek soup and a small side salad with celery, carrot, cucumber, green pepper, red onion and mushrooms and Annie's Tuscany Italian dressing.

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Walked 2.54 miles in 43:24.


Snack: 0.7 oz. peanuts.


Dinner: Bratwurst on a whole wheat bun with sauerkraut. I really enjoyed this a few days ago for lunch, but by the time you add in a side salad and a beer, it's kind of a lot for lunch. This worked out really well for dinner!

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A larger side salad with celery, carrot, cucumber, green pepper, red onion, mushrooms and tomatoes with Annie's Tuscany Italian dressing and Olivia's croutons.

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And a Samuel Adams rebel IPA beer.

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And, later, 2 glasses of Callia Bella syrah and malbec.


Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 128.6 lbs.