What I ate: October 18, 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.

Snack: 1.0 oz. Sriracha chex mix .

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

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

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

Dinner: Rib eye steak and wild rice mix .

And 2 glasses of Trapiche malbec.

Weight at beginning of the day: 125.2 lbs. Weight at the beginning of the next day: 125.2 lbs.