What I ate: July 12, 2013

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked on Wednesday in a freshly heated tortilla.

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

Snack: 1.0 oz. Sriracha chex mix .

Grilled my teriyaki marinated London broil (new recipe) that I marinated yesterday. It turned out great!

Lunch: Grilled Hebrew National hot dog on a whole wheat hot dog bun with Dijon mustard and pickle relish. And Kettle Chips hot jalapeño chips. And a Saranac pale ale.

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

Dinner: Teriyaki London broil, rice and salad. Salad with cucumber, carrot, celery, green pepper, red onion and tomato with Annie's Asian sesame with Olivia's butter and garlic croutons.

And 2 glasses of Cholila Ranch malbec.

Weight at beginning of the day: 124.6 lbs. Weight at the beginning of the next day: 124.6 lbs.