What I ate: July 1, 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: Mackerel, rice and sautéed spinach.

Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Chicken and cheese enchilada with rice and refried beans.

Dessert: Strawberries and blueberries. And 2 glasses of Bota Box zinfanel. And a few potato chips.

Weight at beginning of the day: 130.6 lbs. Weight at the beginning of the next day: 131.6 lbs.