What I ate: March 2, 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 chicken patty sandwich and a side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing. And a side of ranch dip and celery. And a Switchback Ale.

Dinner: Spaghetti with meatless balls and 2 glasses of Bota Box malbec.

Weight at beginning of the day: (forgot to weigh) Weight at the beginning of the next day: 126.6 lbs.