What I ate: July 22, 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, 0.8 oz. cashews.


Made pork for-stir fry in the sous vide. Sliced, divided, vacuum sealed and frozen. 6 packages of 3.2 oz. each.

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Roasted a split turkey breast in the oven. Also sliced, divided, vacuum sealed and frozen. 1 package sliced 4.8 oz. for turkey dinner, and 3 packages of 3.2 oz. each for stir-fry.

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Lunch: Beef with bean sprouts and scallion stir-fry.

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Cleaned a package of strawberries.

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Cooked the filling for tomorrow and Friday's chorizo reakfast burrito. With chorizo, onion, green pepper, jalapeño and egg.

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Snack: 4 Late July organic crackers with Cabot extra sharp cheddar cheese.

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Make some homemade teriyaki marinade and vacuum marinated tofu for tonight's dinner.

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Dinner: Sesame tofu, broccoli and celeriac with sweet and spicy garlic sauce. And a half glass of Ponga New Zealand sauvignon blanc.

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And, later, 2 glasses of El Libre malbec.

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Dessert: Strawberries and blueberries.

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Weight at beginning of the day: 128.0 lbs.
Weight at the beginning of the next day: 128.6 lbs.