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What I ate: April 29, 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: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

Snack: 1.0 oz. Kettle Chips hot jalapeño potato chips.

Dinner: Reheated, previously frozen turkey dinner from Thanksgiving. And 2 glasses of Bota Box malbec.

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

Weight at beginning of the day: 131.0 lbs. Weight at the beginning of the next day: 130.8 lbs.

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