What I ate: February 2, 2017

Breakfast: Bacon, egg and cheese English muffin with 3 slices of bacon, one egg and Cabot extra sharp cheddar cheese on a whole wheat English muffin.

Snack: 1.0 oz. Sriracha chex mix . And, later, 0.8 oz. peanuts.

Lunch: Veggie chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Dinner: Shrimp and grits (new recipe). This was really good!

And 2 glasses of Bota Box zinfandel.

Weight at beginning of the day: 133.0 lbs. Weight at the beginning of the next day: 133.4 lbs.