What I ate: January 4, 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 .

Lunch: Salame Toscano English muffin sandwich with Kettle Chips hot jalapeño potato chips.

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

Dinner: DiGiorno rising crust supreme pizza. And 2 glases of Bota Box malbec.

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