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What I ate: March 15, 2023

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeƱo, and egg. Reheat of the filling I cooked Sunday in a freshly heated Mission carb balance tortilla.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts. And 0.8 oz. cashews.

Lunch: Pork with scallion and broccoli stir-fry. With 2.9 oz. pork.

Snack: 1.0 oz. habanero almonds. And 0.7 oz. Kettle Chips Korean BBQ potato chips and a half glass of Bota Box cabernet savignon.

Dinner: Cheeseburger (4.0 oz) with 2.7 oz. tater tots. And a glass of Bota Box zinfandel.

And 2 Andes mints.

Weight at beginning of the day: 134.4 lbs. Weight at the beginning of the next day: 135.0 lbs.

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