What I ate: March 19, 2018

Breakfast: Kimchi scrambled eggs on a bed of rice.

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Spicy black bean veggie burger and a side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

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

Dinner: Roasted pork (bone-in) . The grocery store rarely has this cut of meat, so I was excited to find it today! With rice, green beans, and a glass of Fish Eye shiraz.

Weight at beginning of the day: 127.4 lbs. Weight at the beginning of the next day: 127.8 lbs.