What I ate: June 13, 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 12-grain toast with Woodstock Farms organic peanut butter.

Walked 2.53 miles in 41:59.

Lunch: Veggie sausage and green pepper stir-fry .

Snack: 0.7 oz. peanuts.

Dinner: Steak and baked potato . Mom's filet mignon steak, previously grilled, vacuum sealed and frozen, reheated in the sous vide 45 minutes at 132°F from frozen. The steak was 4.6 oz (cooked weight). but I cut off a bit for Roscoe (my dog), so the amount pictured and what I ate was a little less. And that was a tiny Yukon gold potato. There wasn't anything green, but I did eat an entire green pepper for lunch.

And 2 glasses of Cupcake malbec.

Weight at beginning of the day: 127.4 lbs. Weight at the beginning of the next day: 128.2 lbs.