What I ate: February 24, 2017

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Monday in a freshly heated tortilla.

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Roast beef sandwich , a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing, and Kettle Chips hot jalapeño potato chips.

Dinner: Sweet and sour salmon (new recipe) and a half glass of 90+ New Zealand sauvignon blanc.

And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 134.0 lbs. Weight at the beginning of the next day: 132.6 lbs.