What I ate: September 21, 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 .
Walked into town to run some errands, 1.81 miles.
Lunch: Sopresata English muffin sandwich . With a side salad with lettuce mix, cucumber, tomato and Drew's garlic and peppercorn dressing.
Snack: 4 cracked pepper and olive oil Triscuits with jalapeño jack cheese and a few almonds.
Dinner: Mackerel, rice, and sautéed spinach. And 2 glasses of Bota Box malbec.
And some potato chips from the bottom of the bag.
Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 133.0 lbs.