What I ate: May 6, 2016

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

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

Walked 2.56 miles in 43:46.

Prepped 3 salads with veggies and lettuce mix. With pepperoncini, pickled banana peppers, celery, carrot, radish, green pepper, and red onion. I'll add cucumber and tomato when I make the salads. Vacuum sealed in jars.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce 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. almonds.

Dinner: Spaghetti with Italian sausage . And 2 glasses of Folonari Montepulciano d'Abruzzo.

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