What I ate: November 1, 2016

Breakfast: Spicy western omelette . Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Boiled and baked homemade whole wheat bagels .

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 Thousand Island dressing.

Dinner: Onions, spinach, and kamaboko . And a half glass of New Zealand sauvignon blanc. And later, a glass of Bota Box malbec.

Weight at beginning of the day: 132.6 lbs. Weight at the beginning of the next day: 133.0 lbs.