What I ate: January 26, 2016

Breakfast: Spicy western omelette . Filling cooked yesterday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Prepped salads. Three salads with celery, carrot, radish, green pepper, red onion and pickled banana peppers. Vacuum sealed in jars with lettuce mix.

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

Lunch: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Pork with scallion and broccoli stir-fry . And 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 130.0 lbs. Weight at the beginning of the next day: 129.8 lbs.