What I ate: May 10, 2017

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

Snack: 1.0 oz. Sriracha chex mix . And, later, a Chobani raspberry Greek yogurt with granola.

Lunch: Veggie chicken fingers, salad, and French fries (new post). This was good!

Walked 2.11 miles in 37:09.

Snack: 0.8 oz. peanuts.

Dinner: Roast beef , rice, gravy and broccoli. And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 132.8 lbs.