What I ate: September 9, 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 black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato and Drew's Thousand Island dressing.

Snack: 0.5 oz. herbed goat cheese, 2 ak-mak crackers, and a few almonds.

Dinner: 2 slices of Digiurno rising crust frozen supreme pizza, previously cooked, then vacuum sealed and frozen.

And a side salad with lettuce mix, cucumber, tomato and Drew's roasted garlic and peppercorn dressing.

And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 132.2 lbs.