What I ate: July 5, 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: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and mayonnaise. And a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing.

Snack: 0.9 oz. almonds.

Dinner: Pork with scallion and broccoli stir-fry . And 2 glasses of Bota Box zinfandel.

Dessert: Strawberries and blueberries. And a few potato chips.

Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 131.6 lbs.