What I ate: September 20, 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 wheat flour tortilla.

Snack: 1.0 oz. Sriracha chex mix. And, later, 0.8 oz. peanuts. And 0.5 oz. Skinny Pop white cheddar.

Lunch: Roast beef sandwich. With 3.2 oz. deli roast beef, horseradish, mayo, and lettuce on Heidelberg rye bread and a dill pickle spear.

Snack: 1.0 oz. habanero almonds.

Dinner: Buffalo chicken nuggets, 3.7 oz., with celery and ranch dip, and a half glass of Bota Box cabernet sauvignon.

Weight at beginning of the day: 134.8 lbs. Weight at the beginning of the next day: 136.2 lbs.