What I ate: June 7, 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 .

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: 1.0 oz. potato chips and French onion dip.

Dinner: 2 slices of Digiorno supreme frozen pizza. And 2 glasses of Folonari Montepulciano d'Abruzzo.

Dessert: Strawberries and blueberries.

Weight at beginning of the day: 129.6 lbs. Weight at the beginning of the next day: 129.4 lbs.