What I ate: October 25, 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 chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Snack: Monchevre herb goat cheese, 2 ak-mak crackers and a few almonds.

Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce .

And 2 glasses of Iralluri primativo, Italy, 2013.

Weight at beginning of the day: 132.8 lbs. Weight at the beginning of the next day: 132.4 lbs.