What I ate: May 27, 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.
Walked 2.56 miles in around 44:00.
Snack: 1.0 oz. Sriracha chex mix .
Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.
Snack: 1.0 oz. pretzels with Chinese hot mustard.
Dinner: Turkey and cabbage stir-fry . And a half glass of Mussel Bay New Zealand sauvignon blanc.
And, later, 2 glasses of Bota Box zinfandel.
Weight at beginning of the day: 130.4 lbs. Weight at the beginning of the next day: 129.8 lbs.