What I ate: February 7, 2024

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.

Prepped for lunch and dinner.

Vacuum sealed and froze 5 packages of Palacios picante chorizo. I use this in chorizo breakfast burrito.

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal). 0.5 oz. Skinny Pop white cheddar (75 cal).

Lunch: Cheddar broccoli soup (8 oz., 230 cal) and Wildgrain sourdough bread with olive oil. Side Caesar garden salad with Romaine, cucumber, tomato, and Caesar dressing.

Snack: Popcorn, Orville Redenbacher's movie theater butter mini-bag, 42 g, 5 cups, 210 cal.

Dinner: Rana chicken and roasted garlic ravioli (253 cal). 4.4 oz. Bove's spicy marinara. Wildgrain olive oil ciabatta bread (2 slices) with olive oil. And a glass of Bota Box pinot noir.

Weight at beginning of the day: 134.8 lbs. Weight at the beginning of the next day: 135.0 lbs.