What I ate: January 25, 2017

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, 0.7 oz. peanuts.

Lunch: Sardines and spinach rice bowl (new recipe). This was good; I like it this better than regular Sardines, spinach, and rice .

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

Dinner: Steak, baked potato and broccoli . And 2 glasses of Stepplechase cabernet sauvignon.

Weight at beginning of the day: 133.2 lbs. Weight at the beginning of the next day: 132.8 lbs