What I ate: August 18, 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, a Kind maple and pumpkin seed granola bar.

Lunch: Veggie chicken Caesar salad .

Snack: 0.8 oz. peanuts.

Dinner: Chicken and cheese enchiladas with Mexican rice and refried beans. And a small Patron anejo tequila.

Weight at beginning of the day: 131.4 lbs. Weight at the beginning of the next day: 132.0 lbs.