What I ate: November 2, 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: Chicken soup with soba noodles and spinach .

Dinner: 2 slices of Digiurno rising crust frozen supreme pizza. There are three pictured here, but two was enough. And a Leinenkugel's Oktoberfest Märzen.

Weight at beginning of the day: 133.0 lbs. Weight at the beginning of the next day: 132.4 lbs.