What I ate: July 18, 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. I switched from Mission medium flour tortillas to Chi Chi's fajita size whole wheat tortillas for today's breakfast, and I like the whole wheat. I think I might switch permanently.

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

Lunch: Veggie sausage and green pepper stir-fry .

Snack: Homemade queso , 1.0 oz. tortilla chips and a Blue Moon Belgian white.

Dinner: Pasta with meat sauce and zucchini and a salad. With 1.8 oz. whole wheat penne, 1/3 of zucchini, 1.8 oz. of ground beef with onions and garlic (after cooking weight) and 5.0 oz. organic marinara.

Salad with celery, carrot, green pepper, cucumber, mushroom, red onion and tomato. With Annie's Tuscany Italian dressing and Olivia's butter and garlic croutons.

And 2 glasses of Urban malbec.

Dessert: Strawberries and blueberries.

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