What I ate: August 10, 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 . And, later, 0.8 oz. almonds.

Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

Dinner: Tofu, broccoli and scallion stir-fry . And a half glass of 90+ New Zealand sauvignon blanc.

And 2 glasses of Bota Box Zinfandel.

Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 132.4 lbs.