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What I ate: May 17, 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 . And, later, a Kind oat and honey granola bar.

Lunch: Summer sausage English muffin sandwich and a side salad.

Snack: 3 cracked pepper and olive oil Triscuits with mango fire cheddar.

Dinner: Mongolian beef (new recipe). And 2 glasses of Bota Box malbec.

Weight at beginning of the day: 132.6 lbs. Weight at the beginning of the next day: 132.8 lbs.

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