What I ate: March 28, 2014

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Tuesday night 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: Zucchini and bacon stir-fry with rice.

Snack: 1.0 oz. cashews. And, later, 1.0 oz. tortilla chips with Green Mountain Gringo spicy salsa.

Dinner: Chana Masala . With a Saranac pale ale.

And, later, 2 glasses of Hacienda Los Haroldos malbec.

Weight at beginning of the day: 127.8 lbs. Weight at the beginning of the next day: 128.2 lbs.