|     |  

What I ate: October 4, 2019

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, 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, habanero chickpeas, dry roasted edamame, and 4 seaweed sesame crisps.

Lunch: Cheeseburger and seasoned French fries (2.9 oz).

Snack: Peanuts and trail mix.

Dinner: Pork with snow peas stir-fry and a glass of Bota Box malbec.

Weight at beginning of the day: 131.6 lbs. Weight at the beginning of the next day: 131.6 lbs.

I replaced my scale on August 7, 2019. When comparing to dates before then, add 2.8 pounds to the old value to match the current scale.

  |     |