What I ate: April 8, 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. cashews.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Annie's cowgirl ranch dressing. .

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.

Snack: 1.0 oz. potato chips and French onion dip. And about 1.8 oz. potato chips from the bottom of the bag.

Dinner: Shrimp and onion stir-fry with spinach .

Weight at beginning of the day: 131.2 lbs. Weight at the beginning of the next day: 131.6 lbs.