What I ate: June 3, 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 tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

Snack: 1.0 oz. pretzels with Chinese hot mustard. And a Long Trail Mostly Cloudy.

Dinner: Pork with scallion and broccoli stir-fry . And 2 glasses of Bota Box zinfandel.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 129.6 lbs. Weight at the beginning of the next day: 129.0 lbs.