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What I ate: July 15, 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 .

Lunch: Spicy black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And an Adirondack Dirty, Unfiltered American Pale Ale.

Snack: 1.0 oz. pretzels with Chinese hot mustard.

Dinner: Rib eye steak (2.2 oz.) and 3 ears of fresh sweet corn, the first of the season! And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.4 lbs. Weight at the beginning of the next day: 131.0 lbs.

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