What I ate: March 14, 2018

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 a Kind maple and pumpkin seed granola bar.

Lunch: Grilled chicken Caesar garden salad .

Snack: 2 cracked pepper and olive oil Triscuits with Cabot seriously sharp cheddar cheese.

Dinner: Roasted lamb , gravy, rice, and broccoli.

Weight at beginning of the day: 126.8 lbs. Weight at the beginning of the next day: 126.6 lbs.