What I ate: June 14, 2016

Breakfast: Spicy western omelette . Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

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

Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing.

Snack: 1.0 oz. tortilla chips and salsa.

Dinner: Pork with bean sprouts and scallion stir-fry . And 2 glasses of Bota Box malbec.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 129.0 lbs. Weight at the beginning of the next day: 129.4 lbs.