What I ate: June 17, 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.

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Spicy black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

Snack: 0.8 oz. almonds.

Dinner: Chicken and cheese enchilada .

Most of the ingredients were previously vacuum sealed and frozen so it only takes about 15 minutes to assemble and bake.

And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 129.8 lbs. Weight at the beginning of the next day: 129.4 lbs.