What I ate: May 24, 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 .

Lunch: Veggie Buffalo chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery.

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

Dinner: Beef Stroganoff . And 2 glasses of Bota Box malbec.

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