What I ate: March 5, 2016

Breakfast: Refried black bean, egg and cheese breakfast burrito . And a mimosa.

Prepped cheese for cheese plates with Cabot hunter's seriously sharp cheddar, Coeur de Chèvre garlic and herb goat cheese, Roth moody blue smoked blue cheese, vacuum sealed in jars.

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary .

Lunch: Cheese and jalapeño hot dog on a whole wheat bun and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, pepperoncini, pickled banana pepper and red onion with Drew's roasted garlic and peppercorn dressing.

Dinner: Spaghetti with Italian sausage and garlic bread. And 2 glasses of Folonari Montepulciano d'Abruzzo.

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