What I ate: October 14, 2014

Breakfast: Zucchini bread and yogurt with granola and blueberries .

Snack: 1.0 oz. Sriracha chex mix .

Made the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday.

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

Lunch: Veggie sausage and green pepper stir-fry .

Snack: Celery, carrot and broccoli with ranch veggie dip. And, later, 1.0 oz. peanuts.

Dinner: Japanese-style beef curry . And 2 glasses of Bota Box late harvest zinfandel.

Weight at beginning of the day: 126.8 lbs. Weight at the beginning of the next day: 127.6 lbs.