What I ate: February 23, 2017

Breakfast: Canadian bacon, egg, and cheese English muffin breakfast sandwich.

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

Lunch: Veggie Buffalo chicken patty sandwich with a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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

Dinner: Sausage and green pepper stir-fry .

Weight at beginning of the day: 133.2 lbs. Weight at the beginning of the next day: 134.0 lbs.