What I ate: October 5, 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: Sopresata English muffin sandwich with Kettle Chips hot jalapeño potato chips.

Walked 2.56 miles in around 47:26.

Dinner: Spicy peanut chicken and broccoli . And a half glass of Pomelo New Zealand sauvignon blanc.

And 2 glasses of Bota Box zinfandel.

Weight at beginning of the day: 133.2 lbs. Weight at the beginning of the next day: 132.8 lbs.