What I ate: October 21, 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: Turkey club sandwich with Kettle Chips hot jalapeño potato chips.

Snack: 0.5 oz. almonds.

Dinner: Roasted chicken and cabbage stir-fry .

Weight at beginning of the day: 132.4 lbs. Weight at the beginning of the next day: 132.4 lbs.