What I ate: March 4, 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, 0.8 oz. almonds.

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 cowgirl ranch dressing.

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

Dinner: Japanese-style beef curry . And 2 glasses of Bota Box malbec. And a chocolate chip cookie.

Weight at beginning of the day: 132.6 lbs. Weight at the beginning of the next day: 132.8 lbs.