What I ate: March 2, 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, a half slice of Barowski's whole wheat toast with Woodstock Farms organic peanut butter.

Lunch: Cream of asparagus soup (new recipe) with a side Caesar salad and a whole wheat roll.

Walk in the park, about 30 minutes (but a lot of hills).

Snack: 1.0 oz. potato chips with French onion dip. And 1.0 oz. Doritos.

Dinner: 2 slices of Digiorno supreme frozen pizza, previously cooked, vacuum sealed and frozen. Defrosted in water, the reheated on a perforated sheet pan, 13 minutes at 400°F. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 132.4 lbs.