What I ate: May 3, 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 chicken patty sandwich on a whole wheat bun dill pickles and mayo. And a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Snack: 0.8 oz. peanuts.

Dinner: Beef and zucchini lasagna . And 2 glasses of Château Vieux Manoir Bordeaux 2012.

Weight at beginning of the day: 132.0 lbs. Weight at the beginning of the next day: 132.4 lbs.