What I ate: June 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.

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal).

Baked a loaf of Wildgrain olive oil ciabatta bread.

And two pieces of it as a snack with olive oil (this one, and the one at the other end of the loaf).

Lunch: Spicy tuna salad sandwich. Salad with lettuce mix, cucumber, tomato, and ranch dressing.

Snack: 1.0 oz. potato chips and French onion dip. And a White Claw raspberry. And watermelon.

Dinner: Cheeseburger (4.0 oz) with Cabot seriously sharp Vermont cheddar and a slice of bacon, with barbecue sauce. On a Wildgrain brioche roll. 2.8 oz. seasoned French fries. A Switchback Ale.

Weight at beginning of the day: 136.2 lbs. Weight at the beginning of the next day: 136.4 lbs.