What I ate: April 22, 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 .

Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

Walked 2.56 miles in 43:48.

Snack: 1.1 oz. cashews.

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 Drew's Thousand Island dressing.

Snack: Cracked pepper and olive oil Triscuits with Cabot hunter's serious sharp cheddar cheese.

Dinner: Chicken soup with soba noodles and spinach . And a half glass of Ponga New Zealand sauvignon blanc.

And 2 glasses of Banrock Station shiraz.

Weight at beginning of the day: 131.2 lbs. Weight at the beginning of the next day: 130.6 lbs.