What I ate: February 17, 2016
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix .
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, pepperoncini and red onion with Annie's cowgirl ranch dressing.
Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt and white cheddar popcorn seasoning.
Dinner: Homemade pho (stock previously frozen). And a glass of Pongo New Zealand sauvignon blanc.
And, later, a glass of Bota Box Shiraz.
Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 131.4 lbs.