What I ate: January 31, 2014

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.

Lunch: Veggie sausage and green pepper stir-fry .

Snack: 0.8 oz. peanuts.

Dinner: Filet mignon steak and baked potato .

And 2 glasses of Aguaribay malbec.

Weight at beginning of the day: 126.0 lbs. Weight at the beginning of the next day: 126.6 lbs.