What I ate: May 5, 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, 0.8 oz. peanuts.

Lunch: Reuben sandwich . And 2.8 oz. French fries.

Dinner: Chicken and cheese enchilada with Mexican rice and refried beans. And a margarita.

Weight at beginning of the day: 133.0 lbs. Weight at the beginning of the next day: 132.6 lbs.