What I ate: May 25, 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.

Grilled, vacuum sealed and froze spiedie marinated beef short ribs.

Snack: 1.0 oz. Sriracha chex mix .

Walked 2.56 miles in 43:33.

Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato, celery, carrot, radish, green pepper, pepperoncini, pickled banana pepper and red onion with Drew's chipotle ranch dressing.

Snack: 1.0 oz. potato chips and French onion dip. And a few more chips from the bottom of the bag.

Dinner: Spaghetti and Italian sausage . With 1.8 oz. spaghetti, 4.0 oz. marinara and 1 spicy Italian sausage. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 129.8 lbs. Weight at the beginning of the next day: 130.2 lbs.