What I ate: February 10, 2017
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, and egg. Reheat of the filling I cooked Sunday in a freshly heated tortilla.
Snack: 1.0 oz. Sriracha chex mix .
Lunch: Sardines and spinach rice bowl .
Snack: 1.0 oz. almonds.
Dinner: 2 slices of DiGiorno rising crust supreme pizza. And a Long Trail Flying Ryan IPA.
And, later, 2 glases of Bota Box malbec.
Weight at beginning of the day: 132.4 lbs. Weight at the beginning of the next day: 133.0 lbs.