What I ate: October 24, 2014
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, and egg. Reheat of the filling I cooked Tuesday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix .
Post-breakfast: A half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.
Lunch: Pork with scallion and broccoli stir-fry .
Made some homemade teriyaki sauce for tonight's dinner.
Walked 2.53 miles in 44:25..
Snack: 0.8 oz. cashews.
Dinner: Grilled teriyaki London broil and rice. And 2 glasses of Bota Box cabernet sauvignon.
Dessert: Cantaloupe.
Weight at beginning of the day: 127.4 lbs. Weight at the beginning of the next day: 125.6 lbs.