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.