What I ate: April 13, 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, 0.8 oz. almonds.

Walked 2.56 miles in 44:21.

Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing.

Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Rib-eye steak (4.7 oz.) and sautéed zucchini. And a glass of Bota Box malbec and Banrock Station shiraz.

Weight at beginning of the day: 130.6 lbs. Weight at the beginning of the next day: 130.6 lbs.