What I ate: July 1, 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.


Cooked and froze 2 pounds of bacon

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Lunch: Pork with scallion and broccoli stir-fry.

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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: 1.0 oz. New York Style (brand) hot pepper pita chips with homemade hummus. And a half glass of Kim Crawford New Zealand sauvignon blanc.

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Made and froze a batch of sautéed teriyaki tempeh.

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Dinner: Tonkatsu and rice.

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And 2 glasses of Cupcake malbec.

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