What I ate: March 18, 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 .

Lunch: Spicy black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Annie's cowgirl ranch dressing.

Snack: 1.0 oz. Kettle Chips hot jalapeño potato chips. And, later, a cheese plate with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Great Hill blue cheese, ak-mak sesame crackers and a few almonds.

Dinner: Pork with bean sprouts and scallion 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: 130.6 lbs.