What I ate: February 14, 2017

Breakfast: Spicy western omelette . Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Spicy black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Made a batch of taco-seasoned ground beef, mainly for nachos .

Grilled, vacuum sealed and froze a packaged of Hebrew National beef hot dogs.

Grilled, vacuum sealed and froze strip steak. Actually, I refrigerated one of them for tonight's dinner.

Snack: 2 cracked pepper and olive oil Triscuits with Cabot extra sharp cheddar.

Dinner: Steak and baked potato . And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.8 lbs. Weight at the beginning of the next day: 132.6 lbs.