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What I ate: December 13, 2013

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

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. peanuts.

Lunch: Spinach salad with homemade vinaigrette, goat cheese and candied walnuts. And a whole wheat and oat roll with butter.

Snack: 0.8 oz. cashews. And, later, 4 Late July organic crackers with0 Cabot extra sharp cheddar cheese.

Dinner: Iron Chef Chinese Buffet with Mom and Dad. It's usually on Sunday, but this week it's on Friday.

Weight at beginning of the day: 127.0 lbs. Weight at the beginning of the next day: 127.8 lbs.

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