What I ate: May 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.

Walked 2.56 miles in 44:00.

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, except the one for lunch today.

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

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

Dinner: Spicy Thai pork basil and a glass of Riesling at Simply Thai in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 130.8 lbs. Weight at the beginning of the next day: 131.2 lbs.