What I ate: March 16, 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, 1.0 oz. almonds.

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, green pepper, pepperoncini, pickled banana pepper and red onion with Annie's cowgirl ranch dressing.

Walked 2.56 miles in 43:11.

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

Dinner: Beef with snow peas stir-fry and 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.0 lbs. Weight at the beginning of the next day: 131.2 lbs.