|     |  

What I ate: August 5, 2016

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

Walked 2.56 miles in 46:19.

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Snack: 3 ak-mak crackers with MontChevre herbed goat cheese, and a few almonds.

Dinner: Veggie sausage and green pepper stir-fry .

And 2 glasses of Bota Box Zinfandel. And a few potato chips.

Weight at beginning of the day: 132.2 lbs. Weight at the beginning of the next day: 132.6 lbs.

  |     |