What I ate: October 18, 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: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

Dinner: Spaghetti and Italian sausage . And 2 glasses of Folonari Montepulciano d'Abruzzo.

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