What I ate: January 7, 2016

Breakfast: Sausage, egg and cheese English muffin . With homemade sausage, one egg and Cabot cheddar cheese on a Barowski's whole wheat English muffin.

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

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

Lunch: Spicy black bean veggie burger with cheddar cheese, bacon and barbecue sauce. It's not vegetarian with the bacon, but it was delicious! With 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 Saranac Adirondack Lager.

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

Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 15 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 129.6 lbs. Weight at the beginning of the next day: 129.8 lbs.