What I ate: January 8, 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, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Lunch: Veggie chicken patty sandwich 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. And a Brooklyn Lager.

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

Dinner: Pork with scallion and broccoli stir-fry . 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: 129.6 lbs.