What I ate: February 27, 2015
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, 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: Chicken soup with soba noodles and spinach .
Snack: Late July organic crackers with Grafton Village (Vermont) 2 year aged raw milk cheddar and Salame Toscano. And a half glass of 90+ New Zealand sauvignon blanc.
Dinner: Spaghetti with Italian sausage and garlic bread. With 1.6 oz. spaghetti, 4.5 oz. organic marinara, 1 spicy Italian sausage and multi-grain French bread homemade garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.
Weight at beginning of the day: 127.0 lbs. Weight at the beginning of the next day: 126.6 lbs.