What I ate: June 28, 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: Spicy tuna salad sandwich and a side salad with lettuce mix, cucumber, tomato, celery, and Drew's Thousand Island dressing.

Snack: 0.8 oz. peanuts. And, later, 1.0 oz. Stacy's everything bagel chips.

Dinner: Pork Spare Ribs and French fries.

Weight at beginning of the day: 131.8 lbs. Weight at the beginning of the next day: 131.2 lbs.