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What I ate: November 23, 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 Buffalo chicken patty sandwich with a side salad with Romaine, cucumber, tomato and Drew's chipotle ranch dressing.

Snack: 1.0 oz. potato chips and French onion dip.

Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a margarita.

And a glass of Bota Box malbec.

Weight at beginning of the day: 133.2 lbs. Weight at the beginning of the next day: 133.0 lb

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