What I ate: February 17, 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: Spicy black bean veggie burger . And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a small Patron anejo tequila.

And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.4 lbs. Weight at the beginning of the next day: 132.6 lbs.