What I ate: July 22, 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 , a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing and Kettle Chips hot jalapeño potato chips.

Snack: 1.0 oz. potato chips and French onion dip. And a few potato chips from the bottom of the bag.

Dinner: Tingua poblana, pork with smoky tomato sauce and potatoes . And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 131.8 lbs.