What I ate: April 1, 2016
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix . And, later, 0.9 oz. almonds.
Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips.
Snack: 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: Bacon cheeseburger with Kettle Chips hot jalapeño potato chips. And 2 glasses of Bota Box malbec.
Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 132.2 lbs.