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.

Formed and baked whole wheat and oat dinner rolls .

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

Made a batch of homemade candied walnuts .

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

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

Dinner: Mom's tempura - shrimp, fish, onion, green pepper and asparagus. Previously frozen and reheated for 10 minutes from frozen on a sheet pan at 350°F.

And 2 glasses of Hacienda Los Haroldos malbec.

Dessert: A little Patrón XO Cafe coffee tequila liqueur, wine, and a square of Ghiradelli sea salt soiree dark chocolate.

Weight at beginning of the day: 127.0 lbs. Weight at the beginning of the next day: 126.6 lbs.

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.