What I ate: June 10, 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.

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, celery, carrot, green pepper, radish, pepperoncini, pickled banana peppers, red onion and Drew's chipotle ranch dressing. And a Long Trail IPA.

Snack: 0.8 oz. almonds.

Dinner: Tonkatsu and sautéed cabbage. And a half glass of Mussel Bay New Zealand sauvignon blanc.

And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 130.0 lbs. Weight at the beginning of the next day: 129.2 lbs.