What I ate: November 6, 2016

Breakfast: Bagel, lox and cream cheese on a whole wheat bagel with tomato and red onion. And a mimosa.

Made a batch of sriracha chex mix .

Made a batch of pickled jalapeños .

Made the filling for a spicy western omelette for Tuesday. And the filling for chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg for breakfast Wednesday and Friday. 

Snack: 1.0 oz. Sriracha chex mix and a spicy Blood Mary .

Made a batch of Mexican rice .

Lunch: McDonalds quarter pounder with cheese.

Dinner: Iron Chef Chinese Buffet in Oneonta, NY, with Mom and Dad.

Weight at beginning of the day: 133.4 lbs. Weight at the beginning of the next day: 133.2 lbs.