What I ate: June 22, 2016
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.
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, celery, carrot, radish, pepperoncini, banana pepper and red onion with Drew's chipotle ranch dressing.
Snack: 1.0 oz. potato chips and French onion dip.
Dinner: Turkey and cabbage stir-fry . 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: 130.6 lbs. Weight at the beginning of the next day: 130.6 lbs.