What I ate: February 26, 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.

Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

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

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, banana pepper and red onion with Annie's cowgirl ranch dressing,

Walked 2.36 miles in 41:19.

Snack: Popcorn (1/8 cup before popping) with olive oil spray, salt, cracked pepper and Asiago popcorn seasoning, and nutritional yeast.

Dinner: 2 slices of Digiorno supreme frozen pizza. And 2 glasses of Alamos malbec.

Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 132.0 lbs.