What I ate: May 26, 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 0.8 oz. cashews.

Lunch: Turkey sandwich with 2.1 oz. smoked deli turkey, lettuce, and mayo on Heidelberg multigrain bread, a few Lays potato chips, and a dill pickle spear.

Snack: 1.0 oz. habanero almonds.

Dinner: Korean chicken BBQ (Kevin's Naturals, leftover from yesterday) and a half glass of Bota Box sauvignon blanc.

Weight at beginning of the day: 133.8 lbs. Weight at the beginning of the next day: 133.6 lbs.