What I ate: August 17, 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.
Made the dough and formed homemade whole wheat bagels . I'll boil and bake them tomorrow.
Walked 2.56 miles in 43:00.
Snack: 1.0 oz. Sriracha chex mix .
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.
Snack: 0.8 oz. almonds.
Dinner: 2 slices of Digiorno supreme frozen pizza. And a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and cracked peppercorn dressing. And 2 glasses of Folonari Montepulciano d'Abruzzo.
Weight at beginning of the day: 132.0 lbs. Weight at the beginning of the next day: 132.2 lbs.