What I ate: September 20, 2016

Breakfast: Spicy western omelette . Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. 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 a little Patron añejo tequilla.

And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.0 lbs. Weight at the beginning of the next day: 131.8 lbs.