What I ate: October 19, 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 . And, later, 0.8 oz. almonds.

Lunch: Veggie chicken patty sandwich on a whole wheat bun with lettuce, dill pickles and horseradish aioli. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Dinner: Beef with scallion and broccoli stir-fry . And 2 glasses of Bota Box malbec.

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