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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.

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