What I ate: June 21, 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, 1.0 oz. almonds.

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, except for the salad for today's lunch.

Grilled 6 burgers, 4.0 oz. each (before cooking), vacuum sealed and froze.

Lunch: Spicy black bean veggie burger . And 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.

Snack: Popcorn (1/8 cup before popping) with butter and salt. And, later, 0.7 oz. almonds.

Dinner: Bok choy with kamaboko . And a half glass of Matua New Zealand sauvignon blanc.

Dessert: Strawberries and blueberries. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 130.8 lbs. Weight at the beginning of the next day: 130.6 lbs.