What I ate: October 7, 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: Spicy black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Walked 2.56 miles in 46:25.

Snack: 0.7 oz. almonds.

Dinner: Roasted chicken and cabbage stir-fry . And a half glass of Pomelo New Zealand sauvignon blanc.

And 2 glasses of Bota Box malbec.

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