What I ate: March 17, 2023
Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, 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.
Lunch: Tuna and white bean bowl. And a half glass of Bota Box sauvignon blanc.
Snack: 3 crackers with horseradish cheddar cheese. And a half glass of Bota Box sauvignon blanc.
Dinner: Corned beef and cabbage (new recipe). This was really good!
And a Guinness.
Weight at beginning of the day: 135.2 lbs. Weight at the beginning of the next day: 134.8 lbs.