What I ate: August 26, 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: Spicy tuna salad sandwich and 0.7 oz. Kettle Chips hot jalapeño potato chips. And a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Chicken and cheese enchilada . With Mexican rice and refried beans.

And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 131.2 lbs.