What I ate: August 24, 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 .

Lunch: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

Dinner: Green beans and prosciutto pasta . And 2 glasses of Folonari Montepulciano d'Abruzzo.

Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 132.0 lbs.