What I ate: July 17, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Sunday in a freshly heated whole wheat tortilla.

Snack: 1.0 oz. Sriracha chex mix . And, later, a few cashews.

Lunch: Spiedie marinated grilled chicken salad with 2.8 oz. chicken and Drew's Tuscany Italian dressing. I seem to have forgotten to take a picture of it.

Snack: Peanuts and trail mix. And a few more peanuts.

Dinner: Real Good Foods supreme pizza (low-carb) and a salad. And a glass of Bota Box malbec.

Weight at beginning of the day: 127.6 lbs.

Weight at the beginning of the next day: 127.8 lbs.