What I ate: November 9, 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 . And, later, 0.8 oz. almonds.

Lunch: Spicy tuna salad sandwich and Kettle Chips hot jalapeño potato chips.

Dinner: Miso marinated pork , rice and broccoli. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.0 lbs. Weight at the beginning of the next day: 131.4 lbs.