What I ate: January 6, 2016

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

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

Lunch: Roasted garlic and quinoa veggie burger with lettuce, cheddar cheese, dill pickles, hot pickled banana peppers and sriracha. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's cowgirl ranch dressing. And a Long Trail Ale.

Grilled, vacuum sealed and froze 7 Hebrew National beef hot dogs.

Snack: Popcorn (1/8 cup before popping) with olive oil spray and salt and vinegar popcorn seasoning.

Dinner: Beef with snow peas stir-fry . And 2 glasses of Bota Box Nighthawk Black.

Weight at beginning of the day: 129.4 lbs. Weight at the beginning of the next day: 129.6 lbs.