What I ate: February 3, 2017
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, 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 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: Tonkatsu and rice. And 2 glasses of Bota Box zinfandel.
Weight at beginning of the day: 133.4 lbs. Weight at the beginning of the next day: 133.2 lbs.