What I ate: June 29, 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.

Dinner: Fried clams and French fries . And a Goose Island Summer Time Kölsch.

Dessert: Strawberries and blueberries. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 131.2 lbs. Weight at the beginning of the next day: 130.4 lbs.