What I ate: February 3, 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.

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: Spicy black bean veggie burger with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pickled banana pepper and red onion with Annie's Tuscany Italian dressing.

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

Dinner: Homemade pho (stock previously frozen). And a half glass of Pongo New Zealand sauvignon blanc.

And, later, 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.0 lbs. Weight at the beginning of the next day: 130.2 lbs.