What I ate: March 6, 2018

Breakfast: Spicy western omelette . Filling cooked Sunday and reheated, in 2 eggs, freshly cooked. With a homemade buttermilk biscuit (previously frozen).

Snack: 1.0 oz. Sriracha chex mix .

Lunch: Spicy tuna salad sandwich on whole wheat bread and side salad with lettuce mix, cucumber, tomato and Drew's chipotle ranch dressing.

Snack: 1.0 oz. Stacy's everything bagel chips.

Dinner: Rigatoni with tomato, spinach, and prosciutto in spicy vodka cream sauce .

And 2 glasses of Eastpoint zinfandel, California, 2015.

And 4 caramel sea salt cookies, 30 grams, 150 calories.

Weight at beginning of the day: 127.0 lbs. Weight at the beginning of the next day: 126.6 lbs.