What I ate: September 23, 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: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

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

Dinner: Chicken paprika with rice, broccoli and sour cream sauce. And a half glass of xxx New Zealand sauvignon blanc.

And 2 glasses of Bota Box zinfandel.

Weight at beginning of the day: 133.0 lbs. Weight at the beginning of the next day: 132.8 lbs.