What I ate: February 13, 2015

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

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

Lunch: Pork with bean sprouts and scallion stir-fry and rice.

Snack: 0.8 oz. peanuts.

Dinner: Penne pasta (1.8 oz.) with organic marinara and zucchini . With multi-grain French bread garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Dessert: Cantaloupe.

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