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What I ate: July 6, 2016

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

Walked 2.56 miles in 46:12.

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

Lunch: Spicy Indian veggie burger with cucumber yogurt sauce with a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

Snack: 1.0 oz. pretzels with Chinese hot mustard. And an Adirondack hefeweizen.

Dinner: Turkey and cabbage stir-fry . And a half glass of 90+ New Zealand sauvignon blanc.

Dessert: Strawberries and blueberries. And 2 glasses of Bota Box zinfandel.

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

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