What I ate: March 16, 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 .

Lunch: Veggie Buffalo "wings" and salad .

Dinner: Brooks' barbecued chicken and a side salad with lettuce mix, cucumber, tomato, and Drew's Thousand Island dressing.

Weight at beginning of the day: 127.8 lbs. Weight at the beginning of the next day: 128.2 lbs.