What I ate: November 14, 2016

Breakfast: Egg, toast and bacon . With one egg, half a slice of Heidelberg multigrain toast with butter and 3 slices of bacon.

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Dinner: Beef and zucchini lasagna . With a slice of homemade bread, both previously frozen.

And 2 glasses of Liotro Nero d'Avola, Italy, 2014.

Weight at beginning of the day: 132.6 lbs. Weight at the beginning of the next day: 132.0 lbs.