What I ate: July 29, 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.

Walked 2.56 miles in 44:16.

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. almonds.

Picked up a bag of potatoes, zucchini, tomato, green pepper and corn at the Covered Bridge Farm Market.

Lunch: Veggie bánh mì-style sandwich made with a chickpea veggie burger on multigrain Parisienne bread with cucumber, carrot, spinach, and hot peppers. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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

Dinner: 3.0 oz rib eye steak and 3 ears of fresh sweet corn with butter and salt.

And 2 glasses of Château Moulin de Grenet Lussac Sant-Emilion 2009.

Weight at beginning of the day: 132.2 lbs. Weight at the beginning of the next day: 131.8 lbs.