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What I ate: May 18, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix .

Walked 2.56 miles in 43:00.

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

Snack: 0.8 oz. almonds.

Dinner: Mom's fried rice, previously vacuum sealed and frozen. Reheated boil-in-bag, 18 minutes from frozen. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 129.6 lbs. Weight at the beginning of the next day: 130.4 lbs.

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