What I ate: March 21, 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, later, a Kind maple and pumpkin seed granola bar.

Lunch: Spicy tuna salad sandwich 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.

Dinner: Crumb pork chop , rice, and cabbage. I haven't made this since Weight at beginning of the day: 126.2 lbs. Weight at the beginning of the next day: 127.0 lbs.