What I ate: May 24, 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 flour tortilla.
Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts. And 0.6 oz. Skinny Pop white cheddar popcorn.
Lunch: Turkey sandwich with 2.2 oz. smoked deli turkey, lettuce, and mayo on Heidelberg multigrain bread, a few Lays potato chips, and a dill pickle spear.
Snack: 4 crackers with Cabot seriously sharp cheddar and a half glass of Bota Box cabernet sauvignon.
Dinner: Roast beef, rice, gravy. And a half glass of Bota Box cabernet sauvignon.
Weight at beginning of the day: 134.0 lbs. Weight at the beginning of the next day: 133.8 lbs.