What I ate: October 11, 2024

Breakfast: Chorizo breakfast burrito with chorizo, onion, green pepper, jalapeño, and egg. Reheat of the filling I cooked Saturday and froze, in a freshly heated Mission wheat flour tortilla.

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal).

Lunch: BLT on Wildgrain sourdough rosemary garlic bread.

Snack: La Trappe quadrupel cheese and crackers.

Dinner: Wildgrain cheese tortellini (175 cal) with 4.5 oz. marinara. Two pieces of Wildgrain ciabatta bread with olive oil. A glass of Bota Box malbec.

Snack: 1.0 oz. Cape Cod barbecue potato chips (140 cal).

Weight at beginning of the day: 135.6 lbs. Weight at the beginning of the next day: 136.4 lbs.