What I ate: May 20, 2016

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

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. almonds.

Lunch: Chickpea veggie burger with spinach, cucumber and carrot with mayo and sriracha. And a side Caesar salad with anchovies.

Snack: 0.9 oz. pretzels with Chinese hot mustard and a Long Trail Mostly Cloudy.

Dinner: Beef with bean sprouts, broccoli and scallion stir-fry . And 2 glasses of Bota Box zinfandel.

Weight at beginning of the day: 129.4 lbs. Weight at the beginning of the next day: 130.0 lbs.