What I ate: March 7, 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: Cheeseburger and side salad with lettuce mix, cucumber, tomato, and Drew's chipotle ranch dressing.

Snack: 0.8 oz. peanuts.

Dinner: Roasted chicken, broccoli, gravy and rice . And two glasses of Eastpoint zinfandel.

And 3 caramel sea salt cookies, 113 calories.

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