What I ate: October 11, 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 Buffalo chicken patty sandwich with 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: Beef with scallion and broccoli stir-fry . And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 133.8 lbs. Weight at the beginning of the next day: 132.6 lbs.