What I ate: November 4, 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: Ham and Swiss cheese sandwich with Kettle Chips hot jalapeño potato chips.

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

Dinner: Barbecued chicken (4.0 oz., cooked) and 2 glasses of Bota Box malbec.

It was a whole breast and wing; here it is sliced. Also, I took out and froze a 2.0 oz. serving for barbecued chicken sandwich.

Weight at beginning of the day: 132.8 lbs. Weight at the beginning of the next day: 132.6 lbs.