What I ate: May 19, 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 wheat tortilla.
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts.
Lunch: Turkey sandwich with 3.4 oz. peppered deli turkey, lettuce, and mayo on Heidelberg wheat bread, a few Lays potato chips, and a dill pickle spear. And a few more chips from the bottom of the bag.
Snack: 1.0 oz. chips and queso.
Dinner: Cheeseburger (4.0 oz) with 2.7 oz. tater tots. And a half glass of Bota Box cabernet sauvignon.
Weight at beginning of the day: 134.2 lbs. Weight at the beginning of the next day: 134.8 lbs.