What I ate: April 20, 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 .

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, pepperoncini, pickled banana pepper and red onion with Drew's Thousand Island dressing.

Dinner: Beef with bean sprouts and scallion stir-fry and 2 glasses of Banrock Station shiraz.

Dessert: Strawberries and a square of Ghiradelli sea salt soiree dark chocolate bar.

Weight at beginning of the day: 130.2 lbs. Weight at the beginning of the next day: 130.6 lbs.