What I ate: January 27, 2016

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, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Lunch: Veggie chicken patty sandwich (made with a Buffalo-style patty) on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

Snack: 0.7 oz. cashews. And, later, popcorn (1/8 cup before popping) with olive oil spray, salt and cracked pepper and Asiago popcorn seasoning.

Dinner: Pasta with meat sauce and zucchini . And 2 glasses of Folonari Montepulciano d'Abruzzo.

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