What I ate: November 15, 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.

Prepped for lunch and dinner.

Snack: 1.0 oz. Sriracha chex mix. 0.8 oz. peanuts (136 cal). 0.8 oz. cashews (128 cal). Skinny Pop popcorn (80 cal).

Lunch: Shrimp salad sandwich (new recipe). with 2.5 oz. shrimp on Heidelberg multigrain bread. Salad with lettuce mix, arugula, cucumber, tomato, and ranch dressing.

Snack: Crackers with horseradish cheddar cheese.

Dinner: Ham and scalloped potatoes (previously frozen). Green beans. A half glass of Bota Box sauvignon blanc.

Snack: 1.0 oz. Cape Cod salt and vinegar potato chips (140 cal).

Weight at beginning of the day: 137.0 lbs. Weight at the beginning of the next day: 137.0 lbs.