What I ate: July 17, 2014

Breakfast: Sausage, egg and cheese English muffin. With homemade sausage, an organic egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

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Snack: 1.0 oz. Sriracha chex mix.


Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

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Prepped salad veggies: celery, carrot, green pepper, cucumber, mushroom and red onion. Vacuum sealed in jars and refrigerated for future salads.

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Lunch: Beef with scallion and broccoli stir-fry and rice.

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Snack: 1.0 oz. Wavy Lays potato chips with bacon and horseradish sour cream dip.


Dinner: Meatloaf, rice, gravy and fresh peas.

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And 2 glasses of Urban malbec.
 
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Dessert: Strawberries and blueberries and a Marsala.

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Weight at beginning of the day: 128.8 lbs.
Weight at the beginning of the next day: 127.8 lbs.