What I ate: November 18, 2016
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.
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.
Dinner: Green beans and prosciutto pasta . And 1 glass of Folonari Montepulciano d'Abruzzo.
Weight at beginning of the day: 132.8 lbs. Weight at the beginning of the next day: 131.6 lbs