What I ate: March 23, 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 blueberry Greek yogurt with granola.

Lunch: Curried veggie chicken salad croissant and a side salad with lettuce mix, cucumber, tomato and Annie's goddess dressing.

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

Dinner: Fried chicken (leg and thigh) and mashed potatoes. And a glass of Bota Box malbec.

Weight at beginning of the day: 128.0 lbs. Weight at the beginning of the next day: 127.6 lbs.